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Nutrition Facts
Serving Size 1 (270g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 199
Calories from Fat 48		(24%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 803mg		33%
Potassium 482mg		13%
Total Carbohydrate 31.9g		10%
	Dietary Fiber 8.0g	32%
	Sugars 1.4g
Protein 8.6g		17%
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Hearts of Palm and Chickpea Salad

Recipe #175851 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: GourmetGradStudent
Jul 3, 2006

Adapted from a Cooking Light Recipe I found online. I love this salad. Nice, light, easy to make.

SERVES 4 (change servings and units)

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained (aka garbanzo beans)
1 (16 ounce) can hearts of palm, drained, and sliced into small pieces
2 plum tomatoes, seeded and diced
1/2 red onion, diced
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper

Directions

1
Prep and combine first four ingredients.
2
In separate bowl whisk together parsley, olive oil, and vinegar. Drizzle over salad mixture and stir to coat.
3
Season with salt and pepper.

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Featured Reviews for This Recipe

From: NurseJaney

On Aug 24, 2008

Still trying to use our bountiful garden harvest — this time plum tomatoes. This was refreshing and very complementary to our left-over London broil and mashed potatoes. I used a slice of Vidalia onion, since I had no red onion; celery seed - no celery, plus a spoon of feta. Looks like it should be even more flavorful tomorow. Chopped kalamatas and/or fresh shoots could be tasty. Thanks, GourmetGrad, for posting.

0 people found this review helpful

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From: Miss Annie

On Aug 10, 2008

This recipe has a delicious combination of flavors. The longer the salad sits, the more the flavors are intergrated. A very easy, tasty, and very eye appealing. The fresh parsley is a must! Thank you so much for sharing this recipe. I will use it again!

1 person found this review helpful

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From: Food Snob in Israel

On Aug 5, 2007

Quick. Easy. Could use a can of black olives. Nothing fancy. I used dried parsley. Fresh would have kept it less soggy or "absorbed liquid looking". Good. I'd make it again for lunch in a pinch. Hubby didn't like it, though.

1 person found this review helpful

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