For a weekday morning rush, you’ll be glad you prepared this American, Simple Cooking with Heart breakfast recipe the evening before. Or, let your child take the reins and mix the oatmeal together.
Chickpea Salad with Tomatoes and Cucumber Ingredients
15.5 oz canned, no-salt-added or lower-sodium chickpeas (garbanzo beans), drained, rinsed
1 cup chopped, fresh tomatoes (any type)
1 cucumber (chopped)
2 stalk celery (chopped)
1/4 small red or yellow onion (sliced)
1/2 cup chopped, fresh cilantro
1 Tbsp extra virgin olive oil or canola
1/2 Tbsp balsamic vinegar or lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon sweet paprika
1. Add all the ingredients into a large bowl.
2. Stir to combine and serve.
Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.
Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.
|168 Per Serving
|| 7g Per Serving
||6g Per Serving