Creamy Chickpea Salad with Carrot & Parsley
A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.
Yield
6 servingsPrep
10 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dry, cooked, (about 2 1/2 cups) |
|
| 4 | each |
scallions, spring or green onions
with tops, sliced |
|
| 1 | large |
carrots
grated or cut in fine matchsticks |
|
| ¾ | cup |
parsley leaves
minced fresh |
|
| 1 | tablespoon |
yogurt, non-fat
optional |
|
| 2 | tablespoons |
apple cider vinegar
unpasteurized |
|
| ¼ | teaspoon |
basil
dried, or 1 rounded tablespoon fresh basil, minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dry, cooked, (about 2 1/2 cups) |
|
| 4 | each |
scallions, spring or green onions
with tops, sliced |
|
| 1 | large |
carrots
grated or cut in fine matchsticks |
|
| 177 | ml |
parsley leaves
minced fresh |
|
| 15 | ml |
yogurt, non-fat
optional |
|
| 3E+1 | ml |
apple cider vinegar
unpasteurized |
|
| 1.3 | ml |
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.
