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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!

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.
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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 healthyeatingforfamilies.com.

Topics


Themes


Themes

  • Cook healthy

    Involve your child in the cutting, mixing and preparation of all meals. Even a snack can be healthy.

  • Eat right

    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

  • Shop smart

    To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.


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