Yesterday, I posted a Mediterranean Spiced Chicken with Hummus and Tomato Relish. It was part of a fun little project to serve chickpeas three different ways on the same plate. Today, is part 2, a Chickpea salad.
I really liked both the taste and the texture of the salad--the firmness of the chickpeas with their earthy flavor, the crispness of the green pepper, the bite of the onion and the flavorful spices in the dressing. The salad makes a wonderful side dish or could be used as part of an appetizer platter.
A hefty portion of about 1 cup works out only 217 calories with only 4 grams of fat and 8 big grams of fiber!
This recipe was based on one by Sandra Lee that I found on FoodNetwork.com. She likes to do recipes that you can turn around and use to make something else. Tomorrow, I'll give you my version of turning this salad into Baked Falafel with a Spicy Yogurt Sauce.
Makes 8 servings
3 15-ounce cans chickpeas, drained and rinsed
2 carrots, grated
1/2 onion, diced
1 green bell pepper, diced
1/3 cup lemon juice
1 tablespoon olive oil
1 tablespoon broth, chicken or vegetable
1/3 cup flat-leaf parsley, chopped
Combine all ingredients in a large bowl and mix thoroughly.
Deal of the Day: Get the most juice out of your lemons use a lemon squeezer.