Summer Chickpea Salad
Per ServingSummer Chickpea Salad |
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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 |
Choices: 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.