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Chickpea Salad
Source: dLife

Simple chickpea salad with chopped tomatoes, cucumbers, and fennel.

Prep Time: 4 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 232.4
Total Carbs 27.7 g
Dietary Fiber 7.8 g
Sugars 6.3 g
Total Fat 9.0 g
Saturated Fat 1.0 g
Unsaturated Fat 0.7 g
Potassium 434.1 mg
Protein 8.4 g
Sodium 404.6 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  Peas, chickpea, canned
2 each  fresh tomatoes
2 each  medium cucumber
2 each  fennel bulb
0 1/2 cup  chopped parsley
2 each  red onion
10 oz  fresh mint
0.3333 cup  fresh lemon juice
0.3333 cup  fat free reduced sodium chicken broth
4 tbsp  extra virgin olive oil
2 tsp  ground cumin
2 tsp  paprika
1 pinch  ground cayenne (red pepper)
  1. Toss together the chickpeas, tomatoes, cucumbers, fennel, parsley, onions, and mint in a large bowl.
  2. In a small bowl, whisk together the chicken broth, lemon juice, oil, cumin, paprika, cayenne pepper, and some salt and pepper.
  3. Toss the mixture in the small bowl into the chickpea mixture and refrigerate for at least 4 hours. Serve chilled (if needed, add some lemon juice or olive oil).

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