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Chickpea Salad
A deliciously flavorful vegan chickpea salad you can whip up in no time.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Main Course, Salad, Side Dish
Cuisine:
American, Gluten Free, Mediterranean, Vegan
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
193
kcal
Author:
Lois Carter Crawford
Ingredients
Dressing
½
teaspoon
chopped mild jalapenos or green chilies
I used canned
2
tablespoons
olive oil
3
garlic cloves
minced
1
teaspoon
olive tapenade
optional; commercially made is fine
½
teaspoon
ground cumin
½
teaspoon
ground coriander
1
teaspoon
oregano
½
teaspoon
chili pepper
Juice of 1 lime
or lemon
Salad
2 15-
ounce
cans chickpeas
garbanzo beans, drained and rinsed
¼
cup
chopped red onion
1
cup
chopped fresh cilantro
1
red pepper
chopped
4
cups
fresh spinach
Instructions
Dressing
Whisk the dressing ingredients (jalapeños, oil, garlic, tapenade, cumin, coriander, oregano, chili pepper and lime juice) together.
Salad
Combine the chickpeas, red onion, cilantro and red pepper in a medium bowl.
Stir in the dressing.
Season to taste with salt and pepper, if desired.
Cover and chill.
Serve over a bed of fresh spinach.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
26
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
32
mg
|
Potassium:
440
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
2722
IU
|
Vitamin C:
37
mg
|
Calcium:
76
mg
|
Iron:
3
mg