Baba CHicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
one 15oz can chick peas - drained and rinsed wellOne 12 oz can chicken- drained and shredded3/4 cup pureed eggplant- ( roast first- remove skin and as much seed as you can- puree remainder smooth) 1/4 cup hummus1/4 cup fat free Fage( or similar FF greek style yogurt)2 green onions- chopped finely1 stalk celery- minced( about 1 cup)1/5 cup baby carrots minced( measure after mincing)1/4 cup pickles- minced( I used the Lebanese pickled turnips- but any non sweet pickle will do)1 Tbls lemon juice1/4 teas salt and 1/4 teas pepper1/2 teas sumac(can use 1/2 teas lemon zest instead if you prefer)8 plum tomatoes
In a large bowl- mix every EXCEPT tomato well until smooth and well blended.
Slice tomatoes top to bottom into 1/2 inch wedges- leaving a bit attached at bottom- when finished slicing- allow tomato to fall open into a flower shape. Serve the salad either on top of the tomato or beside it. Serve with baked pita chips of lentil chips. for a yummy side!
Serving Size: Makes 8 half cup servings and 8 tomato flowers
Number of Servings: 8
Recipe submitted by SparkPeople user BIGOLEDIVA.
Slice tomatoes top to bottom into 1/2 inch wedges- leaving a bit attached at bottom- when finished slicing- allow tomato to fall open into a flower shape. Serve the salad either on top of the tomato or beside it. Serve with baked pita chips of lentil chips. for a yummy side!
Serving Size: Makes 8 half cup servings and 8 tomato flowers
Number of Servings: 8
Recipe submitted by SparkPeople user BIGOLEDIVA.
Nutritional Info Amount Per Serving
- Calories: 146.6
- Total Fat: 4.2 g
- Cholesterol: 22.0 mg
- Sodium: 540.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.7 g
- Protein: 11.8 g
Member Reviews