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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Chickpea Salad

Source: dLife

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

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 9.0 Fat, 1.9 Vegetables, 0.0 Fruits, 1.1 Starch, 0.4 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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Servings

Ingredients

4.0
4 cup Peas, chickpea, canned 2.0
2 each fresh tomatoes 2.0
2 each medium cucumber 2.0
2 each fennel bulb 0.5
0 1/2 cup chopped parsley 2.0
2 each red onion 10.0
10 oz fresh mint 0.3333
0.3333 cup fresh lemon juice 0.3333
0.3333 cup fat free reduced sodium chicken broth 4.0
4 tbsp extra virgin olive oil 2.0
2 tsp ground cumin 2.0
2 tsp paprika 1.0
1 pinch ground cayenne (red pepper)

Directions

Toss together the chickpeas, tomatoes, cucumbers, fennel, parsley, onions, and mint in a large bowl.
In a small bowl, whisk together the chicken broth, lemon juice, oil, cumin, paprika, cayenne pepper, and some salt and pepper.
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).