Description
A bright tomato salad topped with golden crispy spiced chickpeas and fresh herbs.
Ingredients
Units
Scale
- 2 cups cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
Instructions
- Preheat oven to 200 degrees Celsius.
- Dry chickpeas and toss with oil and spices.
- Roast 20 to 25 minutes until crispy.
- Mix tomatoes, onion, and parsley in a bowl.
- Whisk oil, lemon juice, and salt for dressing.
- Toss tomatoes with dressing and top with crispy chickpeas.
Notes
- Add chickpeas just before serving.
- Dry chickpeas well before roasting.
- Store components separately for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg