Mint and Chickpea Salad

Serves 5

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.

Ingredients

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

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/salads/mint-chickpea-salad/