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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

 
Short Title: Chickpea Salad
Long Title:
Prep Time: mins.
Cook Time: mins.
Servings: 6(1/6 of recipe Per Serving)
Introduction:
This salad is simple to make and versatile — eat it alone, in a wrap or pureed into a tasty chickpea spread!
Ingredients:
1 cup cooked or canned chickpeas, drained and rinsed
3 tablespoons diced green bell pepper
2 tablespoons peeled, seeded and diced cucumber
½ tablespoon chopped fresh parsley
½ cup diced tomato
3 tablespoons snipped fresh dill or ¼ teaspoon dried dill
½ tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Directions:
  1. In a medium-size bowl, combine all ingredients.
  2. Refrigerate for several hours to allow flavors to blend.
  3. Serve the salad on romaine lettuce leaves or in whole-wheat pita bread pockets.
Cooking Tip:
You can also puree the salad in a food processor to make a chickpea spread.
Nutritional Information:
Submitted By:
Do not use
Nutrition Facts
Serving Size: 1/6 of recipe
Amount Per Serving
Calories: 76
  Cals. from fat:
Total Fat: 3g %
  Saturated fat: 0.5g %
 Trans fat: g %
Cholesterol: 0mg %
Sodium: 122mg %
Potassium: mg %
Total Carbohydrate: 11g %
  Dietary Fiber: 2g %
  Sugars: g %
Protein: 2.5g %
Vitamin A:
Vitamin C:
Calcium:
Iron: