Chickpea and Veggie Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1. Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil, spices and mozz cheese in a medium bowl.
2. Measure olive oil, vinegar and salt over top and toss all ingredients to combine.
3. Cover bowl and refrigerate at least 1 hour to let flavors blend.
4. Serve alone as a main course, stuffed into a pita as a healthy sandwich, or as a light side dish
Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TIGGERIL.
1 (15 ounce can) chickpeas, rinsed and drained 1 cucumbers, finely chopped 1 medium/large carrot, finely chopped 1 cup grape tomatoes, halved 1/4 cup sweet onions, finely chopped 1 garlic cloves, minced 1 1/2 tablespoons fresh parsley, minced 2 tablespoons fresh basil, chopped 1 tsp crushed red pepper flakes (optional) 1 (5 ounce) mozzarella cheese, cubed 3 tablespoon olive oil 2 tablespoons champagne vinegar 1/4 teaspoon sea salt freshly ground black pepper to taste
1. Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil, spices and mozz cheese in a medium bowl.
2. Measure olive oil, vinegar and salt over top and toss all ingredients to combine.
3. Cover bowl and refrigerate at least 1 hour to let flavors blend.
4. Serve alone as a main course, stuffed into a pita as a healthy sandwich, or as a light side dish
Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TIGGERIL.
Nutritional Info Amount Per Serving
- Calories: 419.1
- Total Fat: 17.9 g
- Cholesterol: 20.6 mg
- Sodium: 835.1 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 9.5 g
- Protein: 18.6 g
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