chickpea-salad | aktivolife

Chickpea Salad

Total time: 20 minutes

Serves 4

5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ - Carrot, grated

2 tsp - Lemon zest

1 tb - Lemon juice

1 cup - Water

3 tb - Greek yogurt, low fat

1 tsp - Honey

¼ tsp - Ground cumin

¼ tsp - Salt

1 can - Chickpeas, rinsed and drained

1 cup - Grape tomatoes, halved

2 tb - Walnuts, toasted and chopped

UTENSILS

Saucepan with lid, Blender, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Add the carrot, lemon zest, lemon juice and water to the saucepan. Cover, and bring to a boil. Cook for 8 minutes, until the carrots are tender.

2. Drain the carrots and retain the cooking liquid. Transfer the carrots to a blender.

3. Add the yogurt, honey, cumin, salt and 1 tablespoon of the cooking liquid. Blend until smooth.

4. Combine the chickpeas, tomatoes, dressing and walnuts in a bowl. Toss to mix well.

5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 132g

Energy (kcal)

110.6

Carbs (g)

6.3

Proteins (g)

6.3

Fats (g)

5.7

Fibre (g)

5.5