Tomato Chickpea Salad with Cilantro and Lime

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10 people

Cooking Tools Required

Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

Ingredients

Salad ingredients:

42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
3 each shallot large, finely chopped
8 each tomato large, seeded and diced
1 bunch fresh cilantro chopped

For the dressing:

5 tablespoon extra virgin olive oil
1 each lime zested and juiced
2 each lime juiced
1 1/2 tablespoon Dijon mustard
2 tablespoon fresh cilantro
2 1/2 tablespoon Champagane vinegar any vinegar works
2 1/4 tablespoon pure maple syrup
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Add the salad ingredients to a large bowl.
Mix together the dressing ingredients
Drizzle the salad with the dressing. Toss to evenly coat.
Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.

Reheating Instructions

To keep fresh for longer, keep the dressing separate from the salad, and mix when serving.

Nutrition