This salad is a great make-ahead lunch. If you don't like the texture of refrigerated tomatoes (they get mealy), set them aside until you're ready to eat. This mixture also makes the ideal filling for a pita or wrap.
- Portion size 2 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, whisk together vinegar, oil, garlic and pepper. Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine. Divide between two 3-cup (750 mL) airtight containers.Make-ahead: Refrigerate for up to 24 hours; let stand at room temperature for 15 minutes before eating.
Stir in tomatoes.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 496 mg
- Sugars 11 g
- Protein 10 g
- Calories 398.0
- Total fat 26 g
- Cholesterol 17 mg
- Saturated fat 6 g
- Total carbohydrate 34 g
%RDI
- Iron 16.0
- Folate 44.0
- Calcium 15.0
- Vitamin A 90.0
- Vitamin C 42.0
