I love salads in the spring and summer. Why is it that they taste so much better when the weather is warm? This salad is filled with chickpeas, also called garbanzo beans. The original recipe calls for dried beans, which you boil until tender. I used canned (rinsed) beans, and it turned out just fine.
Chickpeas, a member of the legume family, are a great source of vegetarian protein; each cup provides 15 grams of protein. They are also a great source of dietary fiber and significantly boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing, and it also helps carry out chemical reactions important to your metabolism. A one-cup serving of chickpeas contains 1.7 milligrams of manganese, approximately 94 percent of the recommended daily allowance for women or 74 percent of the recommended daily allowance for men.
Of course, this salad also has tomatoes rich in vitamin C and olive oil, which is a heart-healthy oil. So, enjoy all the health benefits of this delicious salad this summer.
1 can chickpeas
1 large tomato, chopped
1 small onion, thinly sliced
1 green onion, chopped
a few sprigs of fresh mint, chopped
a few sprigs of fresh dill, chopped
half lemon, juice only
2 Tbsp tahini
1/2 Tbsp olive oil
1 tsp paprika powder
pinch of salt
Put chickpeas, chopped tomato, onion and greens in a bowl. Mix with a spoon.
For dressing, mix all ingredients in a cup. Pour it on your salad and serve.
Nutritional Information: Calories Per Serving: 349, Calories from Fat: 95, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 32 mg, Potassium: 882 mg, Carbohydrates: 50 g, Fiber: 15 g, Sugar: 10 g, Protein: 17 g.
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