Chickpea and Parsley Salad
By Easy Recipe Collection
Published:
A little red wine and the zesty flavors of Dijon mustard give this Chickpea and Parsley Salad a special zing.
Ingredients
2 tablespoons bottled red wine vinaigrette
2 teaspoons Dijon style mustard
1 can (19 oz) rinsed and drained chickpeas or garbanzo beans
1 pint halved grape tomatoes
1-1/2 cup finely chopped parsley
1/3 cup thinly sliced green onions
Directions
Whisk together 2-tablespoons bottled red wine vinaigrette and 2-teaspoons Dijon-style mustard in large bowl.
Add one can rinsed and drained chickpeas or garbanzo beans, halved grape tomatoes, finely chopped parsley and thinly sliced green onions.
Toss to coat. Serve.
Serving Suggestion
Add red-tip Boston lettuce salad and sourdough bread, if desired, to round out a great meal.
Notable Nutrition Note
Chickpeas are a good source of folate and protein. Folate is a water soluble B vitamin that occurs naturally in food, which, according to the New York Presbyterian Hospital/Weill Cornell Medical Center, may help to reduce your risk of colorectal cancer. Chickpeas are also very high in dietary fiber and thus are a source of carbohydrates for people with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is polyunsaturated.
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