Monday Message - Recipe of the Week!

Chickpea Salad

This salad is simple to make and versatile: eat it alone, in a wrap or pureed into a tasty chickpea spread.

Recipe By Jodie Shield and Mary Mullen, MS RD

Ingredients

1 cup cooked or canned chickpeas, drained and rinsed
3 tablespoons diced green bell pepper
2 tablespoons peeled, seeded and diced cucumber
½ tablespoon chopped fresh parsley
½ cup diced tomato
3 tablespoons snipped fresh dill or ¼ teaspoon dried dill
½ tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste

 

Directions

1. In a medium-size bowl, combine all ingredients.
2. Refrigerate for several hours to allow flavors to blend.
3. Serve the salad on romaine lettuce leaves or in whole-wheat pita bread pockets.

CookingTip

You can also puree the salad in a food processor to make a chickpea spread.

Website: Nutrition Facts