Chickpeas, tomatoes, olives -- Mediterranean simplicity at it's finest. This oil-free, vegan salad makes an easy side dish for summer picnics or quick weeknight dinners. Choose from any varieties of tomatoes or olives to add interesting colors and healthy flavors.
EASY Servings: 4 Ready In: 5 minutes
1/2 tsp dry oregano
Dash of salt and pepper
2 tsp good quality balsamic vinegar
1 pint cherry or grape tomatoes
1 cup kalamata olives
1 (15-ounce) can chickpeas, drained and rinsed
2 tbsp capers, drained
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To make the salad: Combine the vinegar, salt, pepper, and oregano in a medium bowl.
Halve the tomatoes. Drain the olives and cut in half. Drain and rinse the chickpeas.
Combine the olives, tomatoes, chickpeas, and capers in the bowl with the vinegar mix
Serve chilled or at room temperature
Chef's Tip: Small, sweet grape tomatoes compliment the saltiness of the olives. Let the market guide you on choosing tomatoes, though. Mix and match with colors, sizes, and even different varieties of olives for interesting combinations. Make at least 30 minutes ahead to really let the flavors develop.
Yield: 2 cups
Serving size: 1/4 of a recipe (about 1/2 cup).
Calories From Fat (34%) 53.38
% Daily Value
Total Fat 6.04g 9%
Saturated Fat 0.17g <1%
Cholesterol 0mg 0%
Sodium 306.31mg 13%
Potassium 272.75mg 8%
Total Carbohydrates 20.51g 7%
Fiber 5.25g 21%
Protein 5.91g 12%
Calcium 7.32mg <1%
Iron 36.18mg 201%
Vitamin A 265.35IU 5%
Vitamin C 7.55mg 13%