Chickpea Salad
Calories 279 (23% from fat)
Fat 7 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 1071 mg.
Carb 41 gram
Fiber 8 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 11 gram
Ingredients
2 cans (16 oz. each) chick peas (garbanzo beans) reduced sodium, drained
1 cucumber (about 8 oz or 1 1/2 cups), skin removed and chopped into cubes
1/2 cup dill relish
1 cup red onion, chopped
1/4 cup dijon mustard
1/4 cup light mayonaise
2 tsp. parsley
1/2 tsp. basil
1 Tbsp. balsamic vinegar
1 tsp. reduced sodium soy sauce
1/4 tsp. black pepper
This recipe can be used for a salad or a wrap. Packed with flavor, fiber and protein, they'll fill you up with all the good stuff. If you want to make the salad wrap, click here.
1. Drain the chickpeas and put them in a mixing bowl. Then, mash them up.
2. Add the chopped cucumber, relish, onion and mix them together.
3. Stir in the remaining ingredients: mustard, mayonnaise, parsley, basil, balsamic, soy sauce and black pepper. Mix until combined.
4. Divide the mixture into four servings of about 1 cup each. If sealed, the salad will stay good in the refrigerator for two days.
You can turn this into WRAPS using the recipe here.
Yield: 4 Servings of 1 cup each
