This salad makes a side dish that is full of protein and fiber. The chickpeas and vitamin-rich tomatoes are tossed in a light tahini, lemon juice, and dill dressing. Use this recipe to make a healthy contribution to your next picnic or potluck.
Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
132
Calories% Daily Value*
1%
Total Fat 0.8g0%Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg7%
Sodium 162mg9%
Total Carbohydrate 26.6g31%
Dietary Fiber 8.8gSugars 1.7g
Protein 7.7g
Vitamin C 30%Vitamin A 9%
Iron 10%Calcium 6%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Yield: 6 servings
Preparation time: 15 minutes
Ingredients
- 2 (15.5 oz.) cans of low-sodium chickpeas, rinsed and drained
- 1 ½ cups quartered cherry or grape tomatoes
- 2 green onions, sliced
- 4 tsp fresh lemon juice
- 1 tsp tahini
- 1 tsp hot sauce
- 1 tsp chopped fresh dill
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
Directions
- Place the chickpeas in a large bowl. Add the tomatoes and green onions.
- In a small bowl, whisk together the lemon juice, tahini, and hot sauce until smooth. Stir in the dill, garlic powder, and black pepper.
- Pour the dressing over the salad and stir well. Serve chilled or at room temperature.