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4-Ingredient Chickpea Salad

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Chickpeas are one of my favorite ingredients, and something I always have in the house! This chickpea salad has an Italian flare, and it is super simple to make and delicious to eat. This is often a dish a bring to picnics or a nice lunch on the beach!

Further Food Nutritionist Commentary:

If you blink you might miss the entire prep process of this super easy, super fast chickpea salad! This makes a perfect weekday lunch or side dish, loaded with heart-healthy fiber, muscle building protein and is a rich source of iron. What’s iron's purpose? It makes up hemoglobin, a component of red blood cells that bring oxygen to all of the cells throughout the body. If you’re feeling zapped of energy these days this salad just may be your answer. Keep a ready supply of chickpeas, also known as garbanzo beans, on your pantry shelf, and always rinse very well prior to tossing them into your salad as canned beans can be high in sodium.

By Karen Tayeh, Nutritionist

4-Ingredient Chickpea Salad

  • Prep Time:5 minutes
  • Cook Time:0
  • Servings: 1

Ingredients

1 can chickpeas (rinsed and drained)
1/2 cup cherry tomatoes (chopped)
6-7 leaves of fresh basil (chopped)
2 teaspoon granulated garlic
1 teaspoon sea salt
2 teaspoon pepper

Instructions

1. Place chickpeas into bowl.
2. Add chopped cherry tomatoes to bowl.
3. Chop or tear basil and place into bowl with chickpeas and tomatoes.
4. Add the granulated garlic, salt, and pepper.

1. Place chickpeas into bowl. 2. Add chopped cherry tomatoes to bowl. 3. Chop or tear basil and place into bowl with chickpeas and tomatoes. 4. Add the granulated garlic, salt, and pepper.

Nutrition Information

Per Serving:  Calories: 307; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 2661mg; Potassium: 799mg; Carbohydrate: 53g; Fiber: 15g; Sugar: 11g; Protein: 16g

Nutrition Bonus: Iron: 32%; Vit C: 24 %; Vit A: 17%; Calcium: 11%

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