Chickpea Salad
Yield
1 servingPrep
15 minCook
0 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
parsley leaves
minced |
|
| ¼ | cup |
onions
minced |
|
| 1 | clove |
garlic
minced or pressed |
|
| 6 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
chickpeas (garbanzo beans)
drained |
|
| 1 ½ | cups |
yellow summer squash
or crookneck squash, sliced |
*
|
| 6 | tablespoons |
bean liquid
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
parsley leaves
minced |
|
| 59 | ml |
onions
minced |
|
| 1 | clove |
garlic
minced or pressed |
|
| 9E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
chickpeas (garbanzo beans)
drained |
|
| 355 | ml |
yellow summer squash
or crookneck squash, sliced |
*
|
| 9E+1 | ml |
bean liquid
|
* |
Directions
Whisk together everything but the chickpeas and squash.
Stir in the chickpeas and squash.
Let marinate in the fridge for at least a few hours for flavors to blend.
