QUICK CHICKPEA SALAD

Once you’ve chopped the vegetables, this hardy picnic salad comes together in a matter of minutes.

Yield: Serves 6.

QUICK CHICKPEA SALAD

Ingredients

  • 1 can (19 oz/540 mL) chickpeas, rinsed and drained
  • 1 cup halved grape tomatoes
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped celery
  • 1/3 cup chopped red onion
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp freshly ground pepper
  • 1 jar (6 oz/170 mL) marinated artichoke hearts

Directions

  1. Combine all ingredients except artichokes in a bowl.
  2. Drain artichokes, reserving marinade. Cut artichokes into quarters. Add artichokes and reserved marinade to chickpea mixture; toss to combine.
Nutritional analysis per serving:

108 calories, 2.5 g fat, 5 g protein, 17.5 g carbohydrate, 4.6 g fibre, 184 mg sodium

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