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Chickpea Salad

by Jodie Shield and Mary Mullen, MS

Servings: 6 (1/6 of recipe Per Serving)
Nutrition Facts
Serving Size 1/6 of recipe
Amount per serving
Calories 76
% 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


  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.
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About the authors:

Ms. Jodie Shield

Jodie Shield

Mary C Mullen MS

Mary Mullen, MS

Co-author of "Healthy Eating, Healthy Weight for Kids and Teens" from the Academy of Nutrition and Dietetics, published by Eat Right Press, Chicago, iL. Visit Mary's website at




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