Roasted tomato cucumber salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.7 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Roasted tomato cucumber salad calories by ingredient
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A roasted tomato salad with chick peas for extra crunch A roasted tomato salad with chick peas for extra crunch
Number of Servings: 6


    1 pint cherry or grape tomatoes
    1 small shallot, diced
    2 tablespoon diced fresh basil
    1 teaspoon olive oil
    1 teaspoon balsamic vinegar
    salt & pepper to taste

    3 medium cucumbers, peeled and chopped
    1 can chickpeas, drained and rinsed


I prefer to seed the cucumbers, but that's just a matter of preference


Heat over to 250 degrees

In a small bowl, combine the tomatoes, shallot, basil, salt and pepper. Toss with olive oil and balsamic vinegar until well coated.

Put on to cookie sheet and roast for 1 hour. Cool well.

Once cool, add chopped cucumber and chickpeas, toss to mix and serve. Let chill at least one hour to let flavors mingle. Add additional salt, pepper and red pepper as needed

Serving Size: makes 4 servings

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