Servings: 6 (1/6 of recipe Per Serving)
|Serving Size 1/6 of recipe|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 3g|| |
| ||Saturated Fat 0.5g|| |
|Cholesterol 0mg|| |
|Sodium 122mg|| |
|Total Carbohydrate 11g|| |
| ||Dietary Fiber 2g|| |
|Protein 2.5g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This salad is simple to make and versatile — eat it alone, in a wrap or pureed into a tasty chickpea spread!
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
- In a medium-size bowl, combine all ingredients.
- Refrigerate for several hours to allow flavors to blend.
- Serve the salad on romaine lettuce leaves or in whole-wheat pita bread pockets.
You can also puree the salad in a food processor to make a chickpea spread.