Chickpea Tomato Salad with Mint and Basil

Chickpea Tomato Salad with Mint and Basil

August 19, 2019

Perhaps you’ve said goodbye to iceberg lettuce and have graduated to romaine. Maybe you’ve even experimented with kale in your salad, but how about arugula? With a hint of spice, arugula is one of my favorite salad greens to use. It’s loaded with b vitamins, vitamin C, and potassium, calcium and vitamin K.

This salad provides some extra fiber and protein from chickpeas and gets you an awesome dose of vision-boosting lycopene from the tomatoes and don’t forget how hydrating cucumbers are.

Spice it up with mint and basil and you’ve got yourself some amazing phytonutrients fighting those free radicals that are trying to steal your health! Use the classic lemon olive oil dressing or a lite Italian dressing.




  • 4 tightly packed cups of arugula
  • 1 can of chickpeas drained
  • 3 tomatoes coarsely chopped
  • 1 red onion quartered and sliced
  • 1 medium cucumber sliced
  • Handful of basil leaves torn
  • Handful of mint torn


  • 1 garlic clove crushed
  • Juice and zest of three lemons
  • ¼ cup olive oil
  • 2 tbsp water
  • Sea salt and ground pepper to taste


Mix the salad ingredients. Whisk the dressing. Drizzle dressing on the salad.

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