Diabetes Forecast

The Healthy Living Magazine

Summer Chickpea Salad

Per Serving

Summer 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
Choices: Starch 0.5, Fruit 0.5, Vegetable 1, Fat 1.5
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes


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
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


  1. Combine the chickpeas, carrots, red pepper, cauliflower, and scallions in a salad bowl. Fold in the raisins and feta cheese.
  2. 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.

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