Making a Chickpea Tomato Salad

This cold salad is an ideal side to go along with grilled chicken or fish. Filling and tasty, this dish also packs a lot of nutrients for relatively few calories.

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Things You'll Need:

• 1 cup chickpeas, drained
• 1 cup cherry or grape tomatoes, halved
• 1 large cucumber, peeled, seeded, and chopped
• 3 tablespoons fresh mint leaves, finely chopped
• 2 cups plain yogurt

Step 1

Combine cucumber, mint leaves and yogurt into a medium sized mixing bowl. Add a pinch of salt if you like. Mix the three ingredients until the mint leaves and cucumber is thoroughly coated.

Step 2

Add chickpeas and tomatoes. Mix thoroughly until both ingredients are coated with the yogurt, cucumber, and mint leaf mixture. Chill the salad until time to serve.

Step 3

Place a couple of tablespoons of the salad on a bed of single romaine lettuce leaf. For added color, garnish with an orange slice and a cherry. Recipe makes four servings.

Tips & Warnings

For added color and texture, drain a fifteen ounce can of dark red kidney beans and add to the mixture.

Make sure to refrigerate any leftover salad immediately after the meal in order to avoid the yogurt and cucumbers spoiling quickly.