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Receta Chickpea Salad With Parsley, Lemon, And Sun Dried Tomatoes
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Ingredientes
- 1/4 c. extra virgin olive oil
- 1 Tbsp. cumin seeds
- 2 can garbanzo beans - (15 1/2 ounce ea) rinsed, liquid removed (chickpeas)
- 1 x cucumber peeled, seeded, and minced - (abt 1 1/3 c.)
- 1/2 c. minced fresh parsley
- 1/3 c. thinly-sliced liquid removed oil-packed sun-dry tomatoes
- 1/4 c. fresh lemon juice
- 1 x garlic clove chopped
- 1/4 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 min to blend flavors, stirring occasionally. Cold completely.
- Combine remaining ingredients in large bowl. Add in cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 96 | 36% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 350mg | 10% |
| Total Carbs 36.21g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 0.65g | 0% |
| Protein 7.95g | 13% |
