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Chickpea, Carrot, and Radish Salad

posted Jun 10, 2016, 1:41 PM by Rachel Griffin   [ updated Jun 14, 2016, 1:50 PM ]
Chickpea, Carrot, and Radish Salad 



Vegetarian, Trans Fat Free, Cholesterol Free, Good Source of Vitamins A&C 
Contains Soy and Dairy 

Yield: ~11 servings 

Ingredients
3 cups chickpeas, drained and rinsed
1 cup carrots, shredded
½ cup radishes, sliced
6 tablespoons olive oil
3 tablespoons lemon juice (juice of ~2 lemons)
½ teaspoon pepper
1 teaspoon coriander
1 cup parsley
½ cup scallions
1/3 cup feta cheese

Directions
1. Drain and rinse chickpeas. Wash, peel, and shred carrots. Wash and slice radishes.
2. Transfer cleaned and prepared vegetables and chickpeas to service large bowl or service container.
3. Prepare the dressing by whisking together the oil, lemon juice, pepper, and coriander.
4. Pour the dressing over the salad. Top with feta cheese, parsley, and scallions. Toss gently to combine.


Nutrition per serving
140 calories, 9g fat, 1.5g saturated fat, 0mg cholesterol, 260mg sodium, 11g carbohydrates, 5g fiber, 2g sugar, 4g protein, 40% DV of Vitamin A, 15% DV of Vitamin C, 6% DV of calcium, 4% DV of iron
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