Total Time
15mins
Prep 15 mins
Cook 0 mins

A nice, mild tasting salad that is fiber filled, and low carb. It can be a side dish, or with chicken a cool, satisfing lunch. Adapted from an old WW cookbook.Prep time does not include marinating overnight.

Ingredients Nutrition

Directions

  1. Drain and rinse the chickpeas (you may use other beans-black, black-eyed peas, cannellini, etc.) Put the chickpeas, onions and tomato halves in a bowl.
  2. In a separate bowl mix the remaining ingredients and blend well.
  3. Pour the dressing over the bean mixture and toss gently.
  4. Cover and marinate overnight.
  5. The chickpeas will absorb the flavor nicely.
  6. Serve as a side dish, or cut up some leftover chicken breasts and place the bean salad on a bed of salad greens and place the chicken on top.

Reviews

(1)
Most Helpful

I love chickpeas and this recipe is similar to one of my favorite appetizers served in an Italian restaurant that is now closed. I will be making this again, it's so healthy and filling. Made for Alphabet Soup Game. Thanks for posting Carole!

ElaineAnn January 23, 2007

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