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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crunchy Chopped Chickpea Salad Recipe

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This recipe for Crunchy Chopped Chickpea Salad is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 2 cups (346g) cooked bulgur wheat (or farro)
- 1 (253g) 15oz can chickpeas (drained)
- 1 (300g) cucumber (chopped)
- 1/2 cup (46g) fresh parsley (chopped)
- 1/2 cup (46g) mint (chopped)
- 1 cup (112g) "Athenos" crumbled feta cheese
- 1/3 cup (65g) red onion (diced)
- 1/4 cup (31g) roasted salted pistachios (chopped)
- 1/4 cup (61g) lemon juice
- Salt & pepper to taste
Directions:
Directions:
1. Combine all ingredients in a large mixing bowl and toss.

2. Optional: Serve with grilled chicken or tofu for extra protein, macros will vary.
Number Of Servings:
Number Of Servings:
4 (serving size 319g)
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
You can substitute bulgur wheat for quinoa or farro or another whole grain. To make vegan, substitute feta cheese with a dairy-free option.

Nutrition: 241 calories / 42g carbs / 15.5g protein / 12g fat

 

 

 

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