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Ingredientes
- 2 c. cooked chickpeas (garbanzo beans) rinsed and liquid removed
- 2 c. grated carrots
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. fresh dill chopped
- 1/2 tsp grnd cumin
- 1 Tbsp. sugar
- 1/4 c. plain nonfat yogurt or possibly lowfat
Direcciones
- In a glass or possibly ceramic bowl, toss all ingredients, except yogurt, and cover. Let salad stand for several hrs at room temperature. Divide the salad onto 4 plates and spoon yogurt on top when ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 47 | 21% |
| Total Fat 5.42g | 7% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 402mg | 17% |
| Potassium 401mg | 11% |
| Total Carbs 37.17g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 7.38g | 5% |
| Protein 7.02g | 11% |
