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Broccoli, Tomato, and Chickpea Salad
Source: dLife

Red leaf lettuce, broccoli, chickpeas, and tomato salad tossed with red wine vinaigrette.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 72.8
Total Carbs 7.9 g
Dietary Fiber 1.8 g
Sugars 1.3 g
Total Fat 3.9 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 151.5 mg
Protein 1.9 g
Sodium 268.3 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Starch
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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2 cup  Lettuce, red leaf, fresh, shredded
1 cup  fresh broccoli florets
0 1/2 cup  canned chickpeas
1 each  small tomato
1 tsp  red wine vinegar
2 tsp  olive oil
1 pinch  salt
1 pinch  black pepper
  1. Drain and rinse chickpeas. Chop tomato.
  2. In salad bowl, combine lettuce, broccoli, chickpeas, and tomatoes.
  3. In small bowl, whisk vinegar, olive oil, salt, and pepper. Add to vegetables, toss, and serve.

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