Summer Chickpea Salad
Per ServingSummer Chickpea Salad |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1 cup | ||
| Calories | 160 | |
| Fat | 7 | g |
| Saturated Fat | 1.5 | g |
| Carbohydrate | 22 | g |
| Fiber | 5 | g |
| Sugars | 9 | g |
| Cholesterol | 5 | mg |
| Sodium | 140 | mg |
| Potassium | 360 | mg |
| Protein | 5 | g |
| Phosphorus | 110 | mg |
| Exchanges: Starch 0.5, Fruit 0.5, Vegetable 1, Fat 1.5 | ||
- Makes: 6
- Serving Size: 1 cup
- Preparation Time: 20 minutes
Ingredients
| 1 1/3 | cups | canned, no-salt-added chickpeas |
| 2 | large | carrots, peeled and diced |
| 1 | large | red pepper, cored, seeded, and diced |
| 1 | cup | small cauliflower florets |
| 2 | scallions, sliced | |
| 1/4 | cup | raisins |
| 1 | oz. | feta cheese, crumbled |
| Dressing | ||
| 2 | Tbsp. | fresh lemon juice |
| 1 | tsp. | Dijon mustard |
| 1 | tsp. | honey |
| 2 | Tbsp. | olive oil |
| 1/8 | tsp. | kosher salt |
| 1/8 | tsp. | ground black pepper |
Directions
- Combine the chickpeas, carrots, red pepper, cauliflower, and scallions in a salad bowl. Fold in the raisins and feta cheese.
- In a small bowl or measuring cup, whisk together the lemon juice, mustard, and honey. Slowly, in a thin stream, whisk in the olive oil until it is emulsified. Season with the salt and pepper. Add the dressing to the chickpea salad and toss gently.