Minted Lemony Chick Pea Salad
Recipe: #6607
September 25, 2012
Categories: Salads, Bean Salad, Beans, Chickpeas/Garbanzo, Lemon, Garlic, Mediterranean, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"Easy, healthy, and quick to prepare. The combination of flavors is just really nice in this dish. It is perfect for a potluck or BBQ; but, because it is so easy to prepare, it is great for any night of the week. Now, if you have the time, you can prepare your own chick peas; or, you buy a good quality canned chick pea which works equally as well."
Ingredients
- FOR SALAD
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- FOR DRESSING
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Nutritional
- Serving Size: 1 (580.9 g)
- Calories 324.4
- Total Fat - 18.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 62.9 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 13.2 g
- Sugars - 17.4 g
- Protein - 9.9 g
- Calcium - 205 mg
- Iron - 5.4 mg
- Vitamin C - 137.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Dressing ... Add all the ingredients to a small bowl and mix well. Cover with plastic wrap and refrigerate until ready to use.
Step 2
Salad ... Add everything to a serving bowl and toss to combine. Then, add the dressing - not quite all of it. I tend to dress my salads a bit lighter, so add most of the dressing and mix to combine. You can always add more, but you can't take any away. Let the salad rest at least 30 minutes before serving. At that time, you can add the rest of the dressing if you want.
Step 3
Serve and ENJOY!
Tips
No special items needed.