Tomato Chickpea Salad

1. Drain chickpeas and rinse in a strainer to remove the starch. Place in a large bowl.

2. Chop the basil and cut the tomatoes in half. Add to the bowl and combine with the chickpeas.

3. Add remaining ingredients to the bowl. Stir to combine well.

4. Refrigerate for 30 minutes before serving. Serve cold.

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Nutrient	Quantity
Total fats	27.1334 g
Protein	61.6715 g
Carbohydrates	190.2835 g
Energy	1222.5293 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3752 g
Water	39.7406 g
Aspartic acid	7.2844 g
Calcium, Ca	180.0435 mg
Lutein + zeaxanthin	0.72 g
Fiber, total dietary	36.6762 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	120.165 g
Niacin	4.6522 mg
Vitamin A, RAE	8.9955 g
Arginine	5.8426 g
Riboflavin	0.6406 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total saturated 20:1	0.028 g
Glutamic acid	10.8398 g
Sodium, Na	74.101 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1489 g
Total lipid (fat)	27.1334 g
Manganese, Mn	63.9682 mg
Proline	2.5502 g
Fatty acids, total saturated 16:0	2.5432 g
Choline, total	298.8221 mg
Sugars, total	32.129 g
Serine	3.115 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.4337 g
Vitamin B-6	1.6598 mg
Selenium, Se	0.639 g
Ash	8.6385 g
Fatty acids, total saturated 18:1 undifferentiated	10.5077 g
Pantothenic acid	4.7884 mg
Phenylalanine	3.3155 g
Copper, Cu	1.982 mg
Betaine	0.009 mg
Thiamin	1.4393 mg
Methionine	0.813 g
Iron, Fe	13.1174 mg
Carbohydrate, by difference	190.2835 g
Phosphorus, P	763.6992 mg
Folate, total	1670.2999 g
Tocopherol, gamma	0.0747 mg
Alanine	2.6506 g
Valine	2.6068 g
Fatty acids, total saturated 18:2 undifferentiated	8.772 g
Glycine	2.5787 g
Fatty acids, total saturated 14:0	0.027 g
Zinc, Zn	8.3326 mg
Isoleucine	2.6545 g
Fatty acids, total polyunsaturated	9.1472 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	4.4067 g
Vitamin A, IU	201.3046 IU
Folate, DFE	1670.2999 g
Tryptophan	0.6027 g
Vitamin C, total ascorbic acid	13.4725 mg
Phytosterols	19.89 mg
Fatty acids, total saturated 20:0	0.0373 g
Tyrosine	1.5388 g
Vitamin K (phylloquinone)	32.481 g
Fatty acids, total saturated	3.0548 g
Histidine	1.7023 g
Fatty acids, total monounsaturated	10.6959 g
Threonine	2.304 g
Folate, food	1670.2999 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin E (alpha-tocopherol)	3.7539 mg
Magnesium, Mg	238.6026 mg
Lysine	4.1412 g
Potassium, K	2176.8695 mg
Cystine	0.8395 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Garlic	1.5 1/2	6.705	1.4877	0.0225
Honey	0.5 tablespoon	0	0	0
Olive oil	2 teaspoons	79.56	0	9
red wine vinegar	1 tablespoon	2.831	0.0402	0
grape tomato	1 pint	0	0	0
apple cider vinegar	1 tablespoon	0	0	0
garbanzo bean	1 can	1133.4333	188.7556	18.1109
basil leaf	25	0	0	0