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Curry Chickpea Salad

posted Aug 4, 2014, 5:43 AM by Susan McGowan   [ updated Jun 30, 2015, 7:25 AM by Julia Quam ]
Curry Chickpea Salad



Vegan, Cholesterol Free, Trans Fat Free

Yield: Approximately 9 servings (~1/2 cup each)

This easy salad is a perfect side for an Indian-inspired entree.

Ingredients

3 1/4 cups canned chickpeas
1/4 cup Italian dressing
2 Tbsp curry spice blend
3/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
3/4 tsp garlic powder
3/4 tsp olive oil
1 tsp white granulated sugar
2 Tbsp cilantro, fresh
2 Tbsp chopped red onion

Directions
1. Drain chickpeas and rinse thoroughly.
2. Combine dressing, oil, and spices. Drizzle over chickpeas, onion, and cilantro and toss to combine.
3. Chill and enjoy!

Nutrition Facts
(per serving)
143 calories, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 402 mg sodium, 21 g carbohydrates, 4 g fiber, 1 g sugar, 4 g protein, 1% DV of Vitamin A, 6% DV of Vitamin C, 4% DV of Calcium, 9% DV of Iron





 


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