Moroccan Chickpea Salad from "Clean Eating"
- Minutes to Prepare:
- Number of Servings: 7
Ingredients
3 TBS EVOO3 TBS fresh lemon juice2 tsp ground cumin (or to taste; I used a bit more)1/4 tsp of salt (or sea salt)1/4 tsp of ground black pepperpinch of cayenne pepper (or more to taste)2 cans (roughly 4 cups) of canned chickpeas (aka garbanzo beans), drained and rinsed1 large carrot, peeled and julienned (or about a cup of pre-shredded carrots)3 green onions, thinly sliced2 plum tomatoes, diced1 red bell pepper, diced1/4 cup chopped fresh cilantro1/4 cup chopped fresh mint1/3 - 1/2 cup of feta cheese (recipe calories were calculated with 1/2 cup)
1. In a small bowl, wisk the oil, lemon juice, cumin, salt, black pepper, and cayenne pepper together. Set it aside.
2. In a large bowl, combine the chickpeas, carrots, green onions, plum tomatoes, red pepper, cilantro, mint, and fet cheese.
3. Pour the oil/lemon juice dressing over the chickpea/vegetable mixture and toss to combine.
4. Either serve immediately, or cover, regrigerate, and serve within 24 hours.
Serving Size: Makes 7 to 8 1-cup servings. Recipe is calculated for 7 to ensure the calories count is not biased low.
Number of Servings: 7
Recipe submitted by SparkPeople user MCMLXIV.
2. In a large bowl, combine the chickpeas, carrots, green onions, plum tomatoes, red pepper, cilantro, mint, and fet cheese.
3. Pour the oil/lemon juice dressing over the chickpea/vegetable mixture and toss to combine.
4. Either serve immediately, or cover, regrigerate, and serve within 24 hours.
Serving Size: Makes 7 to 8 1-cup servings. Recipe is calculated for 7 to ensure the calories count is not biased low.
Number of Servings: 7
Recipe submitted by SparkPeople user MCMLXIV.
Nutritional Info Amount Per Serving
- Calories: 260.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 614.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
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