Chickpea and Raisin Salad
A great side dish or a light vegetarian lunch that's packed with protein and fiber
Ingredients
- 1 cup raisins
- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups Home-Cooked Chickpeas or 3, 15 oz cans chickpeas, rinsed and drained
- 4 scallions, thinly sliced
- 1 cup fresh cilantro or flat-leaf parsley, leaves only, chopped
Instructions
- In a small saucepan, combine raisins, vinegar and sugar. Bring to a simmer, then immediately remove from heat and let cool.
- In a small bowl, combine oil, cumin, salt and pepper.
- In a large bowl, combine chickpeas, scallions, raisin mixture and oil mixture.
- If serving immediately, add cilantro/parsley. If making ahead, refrigerate, then bring to room temperature and add cilantro/parsley just before serving.
Notes
If you want to cut back on the sugar in this recipe, use fewer raisins and/or skip the sugar. Almost all of the carbs, protein, and fiber in this dish are coming from the chickpeas.
If you are watching sodium, you may want to reduce the amount of Kosher salt.
Nutrition Info Per Serving
Nutrition Facts
Chickpea and Raisin Salad
Serving Size
0 g
Amount per Serving
Calories
236
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
108
mg
5
%
Potassium
0
mg
0
%
Carbohydrates
36
g
12
%
Fiber
7
g
28
%
Sugar
13
g
14
%
Protein
8
g
16
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
29
g
* Percent Daily Values are based on a 2000 calorie diet.