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High Protein Chickpea, Basil & Tomato Salad

A vibrant salad packed with protein-rich chickpeas, fresh basil, and juicy cherry tomatoes, drizzled with a light olive oil and lemon dressing.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup fresh basil, chopped Release aromatic oils by roughly chopping.
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Method
 

Preparation
  1. Start by draining and rinsing the chickpeas to remove excess sodium.
  2. Halve the cherry tomatoes and finely chop the red onion.
  3. Roughly chop the fresh basil to release its aromatic oils.
Mixing
  1. In a large mixing bowl, add the chickpeas, cherry tomatoes, chopped basil, and red onion.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad ingredients and gently toss everything together.
Finishing Touches
  1. Taste the salad and adjust the seasoning if necessary.
  2. If you have time, let it sit in the refrigerator for about 10-15 minutes to allow the flavors to meld.
  3. Serve immediately or alongside grilled chicken or fish for a complete meal.

Notes

For added crunch, consider including diced cucumber. The salad is best enjoyed fresh but can last up to three days in the fridge when stored in an airtight container.