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Chickpea Salad with Parsley, Lemon & Sun-dried Tomatoes

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Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes

It was a chickpea day for me yesterday. Made two different chickpea salads, this is one of them and comes from our member "Franklinfamily". The flavor was refreshingly delicious.

 

Yield

4 servings

Prep

8 min

Cook

5 min

Ready

15 min

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
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1 tablespoon cumin seeds
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31 ounces chickpeas (garbanzo beans)
2 cans, raised and drained
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1 cucumbers
peeled, seeded and chopped
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½ cup parsley leaves
freshly chopped
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cup sundried tomatoes
thinly sliced, drained oil-packed
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¼ cup lemon juice
fresh
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1 clove garlic
minced
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¼ teaspoon red pepper flakes
dried, crushed
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil
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15 ml cumin seeds
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895.9 ml/g chickpeas (garbanzo beans)
2 cans, raised and drained
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1 each cucumbers
peeled, seeded and chopped
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118 ml parsley leaves
freshly chopped
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79 ml sundried tomatoes
thinly sliced, drained oil-packed
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59 ml lemon juice
fresh
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1 clove garlic
minced
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1.3 ml red pepper flakes
dried, crushed
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Directions

Combine oil and cumin seeds in heavy small saucepan.

Cook over medium heat 5 minutes to blend flavors, stirring occasionally.

Cool completely.

Combine remaining ingredients in large bowl.

Add cumin oil and toss to blend.

Season salad to taste with salt and pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 42635% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 798mg 33%
Total Carbohydrate 20g 20%
Dietary Fiber 12g 47%
Sugars g
Protein 26g
Vitamin A 16% Vitamin C 49%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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