Chickpea Salad with Lemon Cumin Vinaigrette

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2006

Ingredients

Method

Toast pita breads; cut each into 8 wedges.

Vinaigrette: In large bowl, whisk together lemon juice, oil, cumin, salt and cayenne pepper.

Add chickpeas, tomatoes, cucumber, green pepper, green onions, walnuts and mint to bowl; toss together.

Line 4 individual salad bowls with 2 lettuce leaves each; spoon chickpea salad into cupped lettuce. Sprinkle with crumbled feta cheese. Serve with pita wedges.

Nutritional facts Per serving: about

  • Sodium 997 mg
  • Protein 13 g
  • Calories 430.0
  • Total fat 21 g
  • Cholesterol 9 mg
  • Saturated fat 4 g
  • Total carbohydrate 52 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 64.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea Salad with Lemon Cumin Vinaigrette

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