Moroccan Chickpea Salad from "Clean Eating"
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Moroccan Chickpea Salad from "Clean Eating" calories by ingredient
Introduction
This is a very slight modification to a recipe from "Clean Eating" for Moroccan Chickpea Salad. Reduce the calories a bit by using low fat or fat free feta. This is a very slight modification to a recipe from "Clean Eating" for Moroccan Chickpea Salad. Reduce the calories a bit by using low fat or fat free feta.Number of Servings: 7
Ingredients
-
3 TBS EVOO
3 TBS fresh lemon juice
2 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 pepper
pinch of cayenne pepper (or more to taste)
2 cans (roughly 4 cups) of canned chickpeas (aka garbanzo beans), drained and rinsed
1 large carrot, peeled and julienned (or about a cup of pre-shredded carrots)
3 green onions, thinly sliced
2 plum tomatoes, diced
1 red bell pepper, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/3 - 1/2 cup of feta cheese (recipe calories were calculated with 1/2 cup)
Tips
The recipe specified serving within 24 hours. I've let it go for at least 48 hours and had no problem. Also, I think letting it sit for an hour or two before serving helps meld the flavors.
Directions
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.