Chickpea Salad with Lemon and Garlic

I make this salad when I want something to pack for lunch with greens. It is also good with a sandwich or over a cold cooked grain (bulgur, millet or brown rice).

This salad contains a lot of vegetables. You can add more if you are looking for ways to get more raw vegetables into your husband. I find vegetables that are dressed with lemon juice and olive oil are likely to disappear.

Everything in this salad is good for you. It is so nice when you can eat something and know that it is filling your body with healthy vitamins, minerals and phytonutrients and helping you to prevent disease.

Chickpea Salad with Lemon and Garlic
Makes about 7 cups - 14 servings

Ingredients:

4 cups of cooked chickpeas
1 lemon, juice and zest
2 tablespoons of extra virgin olive oil
½ teaspoon of kosher salt
½ teaspoon of black pepper, freshly ground
½ teaspoon of dried thyme
½ of an English cucumber, finely diced
½ red bell pepper, finely diced
2 stalks of celery, finely diced
2 garlic cloves, grated

Directions:

Combine all ingredients and refrigerate. The flavor of this salad will be better the next day. Before serving taste to see if it has enough salt and pepper.

Serve cold.

Nutritional Information:

Amount Per Serving
Calories - 105.91
Calories From Fat (23%)- 24.2

Total Fat - 2.78g
Saturated Fat - 0.36g
Cholesterol - 0mg
Sodium - 278.16mg
Potassium - 181.8mg
Total Carbohydrates - 17.09g
Fiber - 3.48g
Sugar - 0.74g
Protein - 3.67g

Comments:

This salad is very flavorful. The grated garlic and lemon are dominant in this salad. If you like heat you could also add a teaspoon of harissa to this salad. If you mashed some of the chickpeas with a fork you could make a chunky sandwich filling with this salad. I think it would also be good on a sandwich with hummus as the sandwich glue.