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Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes

Chickpea Salad with Parsley, Lemon & Sun-dried Tomatoes

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Submitted by krystiwilson

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

¼ 59
CUP ML OLIVE OIL
1 15
TABLESPOON ML CUMIN SEEDS
31 895.9
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
2 cans, raised and drained
1 1
EACH CUCUMBERS
peeled, seeded and chopped
½ 118
CUP ML PARSLEY LEAVES
freshly chopped
79
CUP ML SUNDRIED TOMATOES
thinly sliced, drained oil-packed
¼ 59
CUP ML LEMON JUICE
fresh
1 1
CLOVE CLOVE GARLIC
minced
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
dried, crushed

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 426 35% 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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