Canned chickpeas are a convenient shortcut used in this marinated salad. Lemon juice adds flavour and helps mellow out the raw onion. Add the cilantro just before serving to keep it bright green.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2013
Ingredients
Method
In bowl, whisk together lemon juice, oil, coriander, pepper, cayenne pepper and salt. Add chickpeas, cucumber and onion; stir to combine. Cover and refrigerate for 2 hours. (Make ahead: Refrigerate for up to 24 hours.) Stir in cilantro.Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 279 mg
- Sugars 6 g
- Protein 6 g
- Calories 199.0
- Potassium 226 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 27 g
%RDI
- Iron 11.0
- Folate 31.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 17.0
