Chickpea Salad
by Jodie Shield and Mary Mullen, MS RD
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. |
The 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
- 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.
Cooking Tip
You can also puree the salad in a food processor to make a chickpea spread.