This simple and refreshing Mint and Chickpea Salad makes a great protein-packed side or even a main dish all on its own—a delightfully fresh, crunch and sweet dish.
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 large seedless cucumber, chopped
- 1 12-ounce container cherry tomatoes, quartered
- 1 15-ounce can chickpeas, rinsed and drained
- 1/3 cup chopped mint
Start by placing juice of lemon, salt, pepper, oil, vinegar and honey in a bowl. Whisk together well.
Then in a big bowl combine cucumber, tomatoes and chickpeas. Slowly add dressing and mix together gently.
Finally, add mint and gently combine. Let dish sit in fridge for at least an hour and serve cold.
Nutrition Analysis: 130 cal, 4.5 g fat, 0 mg chol, 470 mg sodium, 20 g carbs, 5 g fiber, 6 g sugar, 5 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.