Chickpea Salad II Recipe

Recipesfull introduces to you: Healthy Lunch Recipes. (Chickpea Salad II Recipe). A tasty and nutritious version of a classic Mediterranean salad.

Brief

Prep 20 mins

Additional: 45 mins

Total: 1hr5 mins

Servings: 4

Yield: 4 servings

Chickpea Salad II Recipe

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans)

drained and rinsed

1 cucumber

peeled and finely chopped

1 cup grape tomatoes

halved

¼ cup finely chopped sweet onion

1 tablespoon minced garlic

½ teaspoon dried parsley flakes

¼ teaspoon dried basil

1 tablespoon grated Parmesan cheese

1 tablespoon olive oil

3 tablespoons balsamic vinegar

¼ teaspoon salt

Raw Beet Salad

Lunch

Directions

Step 1

In a large bowl toss together chickpeas cucumber tomatoes onion garlic parsley flakes dried basil and Parmesan cheese. Drizzle with olive oil and balsamic vinegar and season to taste with salt. Toss until well combined and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.

Nutritional Information

Chickpea Salad II Recipe

Servings Per Recipe:4

Calories: 148.8

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 22.9g 7%

Dietary Fiber: 4g 16%

Sugars: 3g

Fat: 4.8g 7%

Saturated Fat: 0.8g 4%

Cholesterol: 1.1mg

Vitamin A Iu: 318.8IU 6%

Niacin Equivalents: 1.2mg 9%

Vitamin B6: 0.4mg 26%

Vitamin C: 12.7mg 21%

Folate: 58.3mcg 15%

Calcium: 58.1mg 6%

Iron: 1.5mg 8%

Magnesium: 33.1mg 12%

Potassium: 315.1mg 9%

Sodium: 382.1mg 15%

Calories From Fat: 42.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.