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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (240g) Recipe makes 20 servings |
||
| Calories 294 | ||
| Calories from Fat 67 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 598mg | 24% | |
| Potassium 445mg | 12% | |
| Total Carbohydrate 47.4g | 15% | |
| Dietary Fiber 9.5g | 37% | |
| Sugars 4.2g | ||
| Protein 10.8g | 21% | |
Ingredients
- 1 bunch cilantro, chopped
- 1 bunch green onion, chopped
- 1 red bell pepper, chopped
- 6 (19 ounce) cans chickpeas, drained and rinsed
- 1 (700 g) bag frozen sweetlet peas
- 1 1/4 cups mayonnaise
- 1 1/4 cups plain yogurt
- 3 teaspoons ground cumin
- 3 teaspoons curry
- 1 dash pepper
Directions
1
Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.2
In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.3
Serve and enjoy!
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Browse similar recipes by category
- Course > Lunch/Snacks > Snacks
- Course > Salads > Salad dressings
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Occasion > Brunch
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
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