Tangy Bean Salad with Carrots, Tomatoes & Parsley
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
* Carrots, raw, 0.50 cup, chopped (remove) * Parsley, 1.50 cup (remove) * Water, tap, 0.50 fl oz (remove) * Chickpeas (garbanzo beans), 2.50 cup (remove) * Vinegar, Apple Cider, 1 tbsp (remove) * mustard, German, 1 tsp (remove) * Green Onion (1 Green Onion), 0.50 cup (remove) * Soy Sauce - Low Sodium - Kikkoman, 1 tbsp (remove) * Sesame tahini (sesame butter), 1 tbsp (remove)
Rinse beans thoroughly.
Combine liquid ingredients: apple cider vinegar, low sodium soy sauce (or tamari), mustard, sesame tahini, 3 Tbls water in bowl.
Add garbanzo or cannellini beans, thinly sliced green onions, grated carrots, diced (or halved cherry) tomatoes and fresh chopped parsley (more is more here!).
Let marinate for 15 minutes or more at room temperature.
I fill toasted whole wheat mini pita bread halves with 1/2 slice mild provolone cheese and thinly sliced avocado (not included in ingredients list or nutritional calculations).
ENJOY! Surprisingly refreshing - don't eat too much of it!!
Number of Servings: 4
Recipe submitted by SparkPeople user NEIGHBOR_NANCY.
Combine liquid ingredients: apple cider vinegar, low sodium soy sauce (or tamari), mustard, sesame tahini, 3 Tbls water in bowl.
Add garbanzo or cannellini beans, thinly sliced green onions, grated carrots, diced (or halved cherry) tomatoes and fresh chopped parsley (more is more here!).
Let marinate for 15 minutes or more at room temperature.
I fill toasted whole wheat mini pita bread halves with 1/2 slice mild provolone cheese and thinly sliced avocado (not included in ingredients list or nutritional calculations).
ENJOY! Surprisingly refreshing - don't eat too much of it!!
Number of Servings: 4
Recipe submitted by SparkPeople user NEIGHBOR_NANCY.
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 637.8 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 8.8 g
- Protein: 9.2 g
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