Chickpea Chopped Salad
Chickpea Chopped Salad
By: Toby Amidor
Nutrition Information
- Serves: 4 cups
- Serving size: 1-1/3 cups
- Calories: 136
- Fat: 6g
- Saturated fat: 1g
- Trans fat: 0g
- Carbohydrates: 18g
- Sugar: 5g
- Sodium: 309mg
- Fiber: 4g
- Protein: 5g
- Cholesterol: 309mg
Recipe type: Soups & Salads
Prep time:
Total time:
This recipe post was sponsored by Nestles Balance Your Plate program who provided me with the ingredients to create the meal. A delicious vegetable chopped salad with chickpeas in a light lemon-olive oil dressing. *Photo courtesy of Gail Watson Photo
Ingredients
- ½ hothouse cucumber, chopped
- 1 plum tomato, chopped
- ½ red bell pepper, chopped
- ¼ red onion, chopped
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- Juice of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl add the chopped cucumber, tomato, bell pepper, onion, chickpeas, and parsley. Toss to combine.
- Add the olive oil, lemon juice, salt and pepper and toss evenly to coat vegetables.
