Chick Pea Salad

20 minutes Prep: 20 minutes

91 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	cup	chickpeas (garbanzo beans)	dry, cooked, (about 2 1/2 cups)
3-4	each	scallions, spring or green onions	with tops, sliced
1	large	carrot	grated or cut in fine matchsticks
3/4	cup	parsley leaves	minced fresh
1	tablespoon	yogurt, non-fat	optional
2	tablespoons	cider vinegar	unpasteurized
1/4	teaspoon	basil	dried, or 1 rounded tablespoon fresh basil, minced

Directions

Stir together yogurt, vinegar and basil.

Combine with remaining ingredients, and chill several hours before serving.

Goes well with dark green things, like spinach soup, or broccoli and noodles.

Or, stuff into a pita bread lined with spinach leaves.

Cheap, easy, doubles or triples well, freezes badly, but can be made ahead and lasts several days in the fridge.

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Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 91 9% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 202mg	8%
Total Carbohydrate 18.0g	6%
Dietary Fiber 4.0g	15%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	82%		Vitamin C	34%
Calcium	5%		Iron	10%

* 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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