Chickpea Pecan Salad
Weight-loss bonus: Scientists in Spain found that a diet rich in legumes such as chickpeas can increase fat oxidation, helping to spur weight loss. Plus, one cup (250 mL) delivers a whopping 11 grams of hunger-quashing fibre
Best Health magazine, January/February 2013; Image: Maya Visnyei
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 796-mL can chickpeas drained and rinsed
- 1 284-mL can mandarin orange segments drained
- 1 red bell pepper diced
- 1 1/2 cups cherry tomatoes halved
- 2 green onions white and green parts, thinly sliced
- 1 cup flat-leaf parsley roughly chopped
- 1 cup feta cheese diced
- 1/2 cup pecans sliced
- 1 jalapeño pepper seeded and minced (optional)
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Zest of 1 lemon
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, toss together chickpeas, orange segments, red pepper, cherry tomatoes, green onion, parsley, feta cheese, pecans and jalapeño (if using).
- In a small bowl, whisk together olive oil, vinegar, lemon zest, salt and pepper. Pour dressing over chickpea mixture and toss to coat.
Recipe Notes
Per serving: 345 calories, 12 g protein, 17 g fat (5 g saturated fat), 38 g carbohydrates, 9 g fibre, 22 mg cholesterol, 773 mg sodium
