Salad
3 cups dried chickpeas
1 cucumber peeled, seeded and thinly sliced
Salt and pepper to taste
2/3 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
1/2 teaspoon cayenne pepper
2 tablespoons black mustard seeds ground
1 teaspoon celery seeds ground
1 cup chopped yellow or red bell peppers
1 (10-ounce) package frozen spinach cooked, drained well and chopped
Chickpeas, also called garbanzo beans, are a staple in Indian cuisine. They're packed with protein, fiber and flavor and add great texture to any dish they're thrown into. Serve this spicy salad with wedges of whole wheat pita bread, if desired.
Dairy Free [1]
Gluten Free [2]
Vegetarian [3]
High Fiber [4]
Wheat Free [5]
Cook the beans according to directions on package.
Drain well and set aside until room temperature.
Meanwhile, toss cucumbers and 3/4 teaspoon salt together in a large bowl and set aside to let rest for 30 minutes.
Squeeze out and discard as much liquid as possible and set aside.
Whisk together oil, lemon juice, honey, cayenne, mustard seeds, celery seeds, and salt and pepper in a large bowl to make a dressing.
Add chickpeas, cucumbers, peppers, spinach, and salt and pepper and toss gently to combine.
Spoon into bowls and serve.
Per Serving:410 calories (170 from fat), 19g total fat, 2g saturated fat, 0mg cholesterol, 170mg sodium, 48g carbohydrate (12g dietary fiber, 16g sugar), 14g protein