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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar 1/4 teaspoon sea salt |
||
| Calories 266 | ||
| Calories from Fat 100 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 4.4g | 21% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 647mg | 26% | |
| Potassium 429mg | 12% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 2.0g | ||
| Protein 12.6g | 25% | |
Mediterranean Chickpea Salad
By: Brooke the Cook in WI
Apr 22, 2008
We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"
SERVES 4
Ingredients
- 15 ounces chickpeas, rinsed and drained
- 1 cucumber, finely chopped
- 1 cup grape tomato, halved
- 1/4 cup sweet onion, finely chopped
- 1 garlic clove, minced
- 1 1/2 tablespoons fresh parsley, minced
- 2 tablespoons fresh basil, chopped
- 4 ounces mozzarella cheese, cubed
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon sea salt
- 4 cups mixed salad greens (optional)
Directions
1
Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.2
Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.3
Cover bowl and refrigerate at least 1 hour to let flavors blend.4
Serve alone as a side-dish or over a bed of mixed greens.
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- Course > Main Dish
- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Chick peas/Garbanzos
- Preparation > Time to Make > < 4 hours
- Occasion > Seasonal > Summer
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: evelyn/athens
On Jul 9, 2008
Delicious and a perfect 'beat the heat' main-dish type of salad. I used feta instead of the mozz and mint instead of the parsley. Loved the combo. Ate with pita bread.
From: Chef Kate
On Jul 8, 2008
A delicious and refreshing salad, especially on a steamy summer night. I love the addition of the mozzarella! Thanks, Brooke.
From: superblondieno2
On Jun 18, 2008
amazing!! i simply love chickpeas and they taste great with the tomatoes and cucumbers. i usually have a salad with chickpeas, tomatoes, and cucumbers, but the basil and garlic take this up to the next level! made for zwt4
From: Mama_Jennie
On Jun 17, 2008
I really loved the flavor of the beans and veggies! The only change I will make next time is to add the mozarella just before serving. When the cheese soaked in the vinegar for an hour in the fridge it came out tasting....... not like mozarella. Other than that, delish! Thanks for a light lunch recipe!
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