Chickpea and herb salad

title="Chickpea and herb salad"
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• 0:30 Prep


• 
  4 Servings


• Capable cooks

This tasty salad is full of the goodness of chickpeas with aromatic flavours.

Featured in
Winter recipes, Nutrition information

Ingredients

• 3/4 cup drained canned chickpeas


• 1 1/2 cups flat-leaf parsley, chopped


• 1/2 cup mint leaves, roughly chopped


• 1 small red onion, halved, thinly sliced


• 1 Lebanese cucumber, thinly sliced


• 2 tablespoons pomegranate juice (see note)


• 1 1/2 tablespoons olive oil


• 1/4 teaspoon ground cumin

Method

• 
  
  
  Step 1
  
  
  
  
  Combine all ingredients in a bowl. Season with salt and pepper. Stir. Cover. Stand for 15 minutes. Serve with fish.
  
  
  

• Vegan


• Vegetarian

Nutrition

• 1011 kj

  Energy




• 8.3g

  Fat Total




• 1.1g

  Saturated Fat




• 9.9g

  Fibre




• 10.1g

  Protein





• 29mg

  Sodium




• 8.3g

  Carbs (sugar)




• 35g

  Carbs (total)

All nutrition values are per serve

Notes

Note: Orange juice can be used instead of pomegranate juice.

• Author: Sweaney Family


• Image credit: Louise Lister


• Publication: Super Food Ideas

Source: taste.com.au