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Sun Dried Tomato and Chickpea Salad

by August 15, 2014

This salad requires little skill, preparation, or dedication. Have it ready in under 10 minutes and impress everyone you serve it to… even if that everyone is just you!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 3 cups cooked chickpeas
  • 1/2 cup sun dried tomatoes
  • 1/4 cup fresh basil leaves (approximately 14 leaves)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons raw apple cider vinegar
  • 1/4 teaspoon herbamare
  • Freshly ground pepper
  • Zest from 1/2 lemon


  1. Blanch sun dried tomatoes. To do this, place tomatoes in a mug or bowl. Pour boiling water over top of them and allow to soak for 8 minutes or so. Drain, slice and they’re ready for the salad!
  2. Combine all ingredients in a large bowl.
  3. Serve immediately or cover and refrigerate to allow the flavors to develop.
  4. To store, place in an air-tight container and refrigerate for up to 5 days.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

8 g

Saturated Fat:

1.1 g


145 mg


23.1 g

Dietary Fiber:

6.4 g

Net Carbs:

16.7 g


3.8 g


7 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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