Chickpea salad
by
admin
—
last modified
Nov 12, 2008 12:28 PM
Chickpeas from a can are a quick and healthy way of adding protein to a salad.
Instructions
Combine dressing ingredients and mix well. Set aside.
Chop all the vegetables and combine in a large bowl.
Add the dressing and use your hands to mix together.
This is great by itself as a light meal or serve with grilled chicken, fish or steak for a substantial dinner.
- Recipe by:
- Sally Travis
- Styling:
- Moneuan Ryan
- Photography:
- Bruce Benson
First published June 2005
Recipe Information
Portions: 4
Time to make: 20 minutes
Total cost of all ingredients: $12.13 / $3.03 per serve
- Vegetarian
Ingredients
- 300g can chickpeas, drained
- 3 spring onions, sliced
- 1 green capsicum, sliced
- 2-3 sticks celery, diced
- 1 carrot, grated
- 1/2 cup fresh coriander
- 2 handfuls bean sprouts
- Dressing:
- 1 dessertspoon sesame oil
- tabasco to taste
- 1/4 cup lemon juice
- thumb-sized piece fresh ginger, grated
- 1 clove garlic
- 1 dessertspoon sesame seeds, toasted
- salt and pepper
Nutrition Information
| per serve | |
|---|---|
| Energy |
890
kJ
(214 Cals) |
| Protein | 8.5g |
| Fat - saturated |
10.3g
1.7g |
| Carbohydrates - sugars |
18.5g
5.6g |
| Dietary Fibre | 7.5g |
| Sodium | 380mg |
| Calcium | 53mg |
| Iron | 1.0mg |
| * NS: Not specified | |
HFG Tip
This salad is good made an hour or two ahead so the flavours can blend together.
