Lebanese Chickpea Salad

Servings: 2

While the Mediterranean people love chickpeas for their versatility, I love them for their health benefits. Loaded with vitamins and minerals, chickpeas can support weight loss, improve digestion, and regulate blood sugar. Tossed together with fresh herbs, spicy pepper flakes, and bold garlic, this Lebanese salad will become your new go-to.

INGREDIENTS

1 (15-oz.) can chickpeas, drained
1 cup whole cherry tomatoes
1 cup arugula
½ cup chopped lettuce
½ cup parsley leaves
½ cup thyme leaves
½ cup green olives, sliced
1 garlic clove, crushed
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon red pepper flakes

INSTRUCTIONS

1. Combine all the ingredients in a large mixing bowl and toss until well combined.
2. Divide the salad between two bowls and serve.

NUTRITION • per one serving •

Calories 320 —
Total Fat 15 g 19%
Saturated Fat 1.8 g 9%
Polyunsaturated Fat 4.8 g —
Monounsaturated Fat 9.6 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 1460 mg 63%
Total Carbohydrates 40 g 15%
Dietary Fiber 12 g 43%
Total Sugars 8 g —
Protein 12 g 24%
Vitamin A 1027 mcg 100%
Vitamin C 48.4 mcg 70%
Vitamin D — 
Potassium 609 mg 15%
Calcium 190 mg 15%
Iron 6.44 mg 35%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here