Moroccan Chickpea Salad

This simple salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!

Photo: Edward Pond

By Joanne Lusted

Serves: 6
Makes: 7 cups
Hands-on time: 15 minutes
Total time: 15 minutes

INGREDIENTS:

• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 tsp ground cumin
• 1/4 tsp each sea salt and ground black pepper
• Pinch cayenne pepper
• 3 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed
• 1 large carrot, peeled and julienned
• 3 green onions, thinly sliced
• 2 plum tomatoes, diced
• 1 red bell pepper, diced
• 1/4 cup each chopped fresh cilantro and mint
• 1/3 cup crumbled low-fat feta cheese

INSTRUCTIONS:

1. In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper and cayenne; set aside.
2. In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, mint and feta.
3. Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

Nutrients per serving (1 cup chickpea salad): Calories: 254, Total Fat: 9 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 34 g, Fiber: 8 g, Sugars: 7 g, Protein: 10 g, Sodium: 204 mg, Cholesterol: 2 mg

 Nutritional Bonus: Chickpeas contain the trace mineral molybdenum, which helps detoxify sulfites – a common preservative – from the body. Just 1 cup of chickpeas contains 164% of your recommended daily intake of this essential micronutrient.