Chickpea Salad

3 hours Prep: 15 minutes Cook: 0 minutes

118 calories per serving view nutrition facts

1 serving suggest servings

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Ingredients

1/4	cup	parsley leaves	minced
1/4	cup	onion	minced
1	clove	garlic	minced or pressed
6	tablespoons	lemon juice
1/8	teaspoon	cayenne pepper
1/2	teaspoon	salt
1 1/2	cups	chickpeas (garbanzo beans)	drained
1 1/2	cups	yellow zucchini	or crookneck squash, sliced
6	tablespoons	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.

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Nutrition Facts

Serving Size 128g

Amount per Serving

Calories 118 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 567mg	24%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	17%
Sugars 1.0g
Protein 5.0g	10%

Vitamin A	7%		Vitamin C	33%
Calcium	4%		Iron	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.

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Raspberry-Marzipan Coffee Cake

I have made this recipe 3 times so far and it's very easy to make. Two things that I do are, I chop up the almond paste in my food processor to achieve the fine crumbs, and I leave out the chopped almonds. The 2nd time I made it in mini loaf pans and the cake was not as moist and the marzipan seemed to disappear, even though I did not cook the mini loaves as long. I will difinately make this again in the future, but not as a mini loaf. It's a keeper for the marzipan lovers.