Tuesday, March 6, 2012

Chickpea Salad

Dressing:
1 garlic clove finely chopped
1 tbsp Balsamic Vinegar
1 tbsp Honey
2 tbsp Lemon juice
1/2 tsp Dijon Mustard
2 tbsp Olive Oil
Salt and pepper to taste.

Salad:
1 can of chickpeas drained and rinsed
1 red pepper chopped
1 pint of grape tomatoes cut in half
1 cup chopped cucumber


1. Whisk together dressing ingredients.
2. Mix chickpeas, peppers, tomatoes and cucumber with dressing.
3. Let marinade 2-3 hours or overnight.

Serves 4: Approximately 241 Calories, 8g Fat, 38g Carbs, 5g Fiber, 5g Protein, 190% Vitamin C, 11% Iron, 56% Vitamin A

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