Chickpea Salad
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Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories267.8 kcal (13%)
Total Fat13.3 g (19%)
Carbs32.1 g (12%)
Sugars9.6 g (11%)
Protein8.7 g (17%)
Sodium953.6 mg (48%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Filling
15 ozchickpeas
can, drained and rinsed thoroughly
1celery rib
chopped
1Persian cucumber
chopped
4radishes
chopped
0.25red onion
chopped
2green onions
chopped both green and white parts
¼ cupkalamata olives
pitted and chopped
1 cupfresh parsley
chopped
¼ cupfresh mint leaves
chopped
2 Tbspfresh dill
chopped
8 ozcherry tomatoes
quartered
fresh lemon
salt
to taste
pepper
to taste
Sauce
Instructions
Step 1
Let the filling sit in the fridge for a bit (30 mins~) to let any liquid drain off of it, then drain that out before adding the sauce so its not watery.
Step 2
Once drained, combine with sauce. Can be eaten immediately but it is always better the next day because it has had time to settle into the flavours, similar to potato salad or curry.
Step 3
I like to serve this on a soft untoasted or lightly toasted brioche bun that is buttered because it is soft and slightly sweet.
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