Chickpea Salad Recipe

Chickpeas for Chickpea Salad

This salad is simple to make and versatile—eat it alone, in a wrap or pureed into a tasty chickpea spread!

Ingrediants

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.

You can also puree the salad in a food processor to make a chickpea spread.

Nutrition Information

Serving size: ⅙ of recipe
Serves 6

Calories: 76; Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 122mg; Total Carbohydrate: 11g; Dietary Fiber: 2g; Protein 2.5g.

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