This tomato, cucumber, and chickpea salad is a light summer salad that packs a flavorful punch. Serve with your favorite protein or on top of a bed of lettuce. Either way, your taste buds will thank you.
A few weeks ago, I decided it would be a really good idea to try adding tomatoes back into my diet. I have a really hard time watching other people enjoy those juicy red jewels in the summertime and felt like I needed to know once and for all how they were making me feel.
So I bought a pint of grape tomatoes and plotted how I was going to enjoy them.
And then I waited, because I wasn’t sure I could handle knowing that they were really making me sick. It was one thing to suspect it and avoid it on my own terms. It’s yet another to have tangible proof that my body isn’t able to tolerate it.
But I waited too long, apparently, because the tomatoes were juuuuuuust about to go bad. So I did what any other self respecting food blogger would do and threw whatever I had in the house into a bowl and called it dinner.
Thank goodness it ended up being absolutely delicious, because that would have been one hell of a disappointing reintroduction.
Delicious, it was.
Good for my body, it was not.
Turns out it gave me a raging case of indigestion and a kickin’ headache to boot. But don’t let that stop YOU from making this delicious side of summer. Everyone else raved about it, including my non nightshade sensitive neighbor who ended up with the leftovers. She didn’t hesitate for a second about taking it off my hands.
Such is life, I suppose.
Tomato, Cucumber, and Chickpea Salad
- 1 1/2 cups cherry or grape tomatoes quartered
- 1/2 cup cucumbers diced
- 1 cup chickpeas drained and rinsed
- 1 lemon juiced (about 2 tbs)
- zest from lemon
- 1/4 tsp of salt
- 1/8 tsp pepper
Combine all ingredients in a large bowl and mix to combine.
Serve and enjoy!