Chickpea Salad
Portfolio Diet Score: 4 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 1.5 points
- Oils (MUFAs): 1.5 points
Nutrition Information
| Calories | 443 kcal | Monounsaturated Fat | 13.1 g |
| Protein | 13.3 g | Polyunsaturated Fat | 7.4 g |
| Bean Protein | 10.6 g | Total Carbohydrate | 44 g |
| Fat | 25.6 g | Dietary Fibre | 12.2 g |
| Saturated Fat | 3.1 g | Viscous Fibre | 0 g |
Description
Portfolio Diet Score: 4 points per serving
- Nuts & Seeds: 1 point
- Plant Protein: 1.5 points
- Oils (MUFAs): 1.5 points
Ingredients
- 2 (15 oz) cans chickpeas (drained)
- 1 red onion (finely diced)
- 2 green onion (sliced)
- 4 tablespoons walnuts (36 g, chopped)
- 1 red bell pepper (finely diced)
- 1 cup Roma tomato (finely diced)
- 2 tablespoons black olives (minced)
- 2 tablespoons raisins (chopped)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 teaspoons ground sumac (*)
Instructions
In a large bowl, toss together chickpeas, red and green onions, walnuts, red pepper, tomatoes, olives, raisins, olive oil, red wine vinegar and sumac.
Adjust seasoning and serve.
Note
- You can add more vegetables to this dish, such as Artichoke hearts or palm hearts.
- You can serve it on a bed of lettuce or with spreads like hummus or tahini, or add it alongside barley.
- *Sumac is a spice that can be found at any bulk shop or big grocery stores.
- You can store in your fridge covered for up to 7 days.
Nuts & Seeds, Plant Protein, Oils (MUFAs)