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In this post I will show you a super quick recipe for a delicious tomato chickpea salad with shallots, basil and lime. The recipe can be used as a main meal or as a side dish recipe.
On vacation I fell in love with fresh and homemade salads again. Especially when it’s hot outside and heavy dishes steal your energy, I often resort to fresh and nutritious ingredients to create a delicious salad. I often have them when things have to be done quickly and you can’t manage 3 frying pans on the stove at the same time. I always try to make sure that the salads have the appropriate nutritional values so that they are filling.
In this tomato chickpea salad, the chickpeas alone provide plenty of energy, so that you really have a full meal in front of you. Therefore, you can eat this salad either as a main meal (which is then also reflected in the calories) or as a side dish. The tomato and chickpea salad also goes well with the barbecue buffet!
If you are in the mood for more inspiration for chickpea salads, then this Mediterranean chickpea salad may also be for you.
Nutritional Information per serving
Calories: 525 – Protein: 17g – Fat: 19g – Carbs: 60g
Tomato Chickpea Salad
- 1 can of chickpeas
- 250g cocktail tomatoes
- 15g cane sugar
- 1/2 lime
- 25g balsamic vinegar
- 15g olive oil
- 1 shallot
- 1 bunch of basil
- Salt pepper
- Step 1 Cut the tomatoes and shallot into cubes and stir together with the olive oil, balsamic vinegar and cane sugar in a bowl .
- Step 2 Drain the chickpeas and fry them briefly in a pan. Then stir into the tomatoes .
- Step 3 Season the salad with lime juice, salt and pepper. Pluck fresh basil and stir in.