Provençal Chickpea, Olive and Tomato Salad
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Ingredients
- 400 g tinned chickpeas, drained
- 250 g cherry tomatoes, halved
- 0.5 cucumber, cut into batons
- 0.5 red onion, finely sliced
- 60 g green olives, pitted
- 10 g fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 262 kcal
- Protein
- 8.3 g
- Carbohydrate
- 20.7 g
- of which sugars
- 4 g
- Fat
- 15.1 g
- of which saturates
- 2 g
- Fibre
- 7.8 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Tip the chickpeas, cherry tomatoes, cucumber and red onion into a large bowl.
- 2
Add the green olives and torn basil leaves.
- 3
Whisk the extra virgin olive oil and red wine vinegar together with a little seasoning and pour over the salad.
- 4
Toss everything together well.
- 5
Leave to sit for 10 minutes before serving so the flavours mingle.
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