This lebanese-inspired salad is packed with protein, fiber, and refreshing flavors. It's perfect for a post-workout meal or a light lunch. Enjoy the crunch of fresh vegetables, the tangy flavor of pomegranate molasses, and the satisfying texture of chickpeas.
Prep Time: 5-20 minutes | Cook Time: 0 minutes | Makes: 3 servings |
INGREDIENTS
15 ounces canned chickpeas, rinsed/drained*
1/2 medium bell pepper, chopped**
1/3 cucumber, chopped
1-2 radishes, chopped
1/4 cup celery, diced
1/4 cup red onion, diced
1 clove garlic, minced, pressed, or blended into lemon juice
3/4 cup parsley, chopped
1/8 cup mint, chopped (or less)
1.5 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/2 tablespoon pomegranate molasses
1/4 teaspoon salt
1/2-1 tablespoon sumac***
Black pepper, to taste
*Can also cook dry chickpeas then and shock them with cold water when cooked through
**I like the flavor from using different colors like green, red, and yellow but you could use just one.
***Sumac has a distinct tart flavor that is not easily replicated. While the recipe won't have the distinct "fattoush" flavor without this, it will still be extremely tasty, so if you do not have Sumac on hand, simply omit it.
DIRECTIONS
Combine all ingredients in a large bowl
NUTRITION FACTS
Calories: Total Fat: Saturated: Trans: Polyunsaturated: Monounsaturated: Cholesterol: | Sodium: Total Carbs: Fiber: Sugar: Added Sugar: Protein: | Vitamin A: Vitamin C: Vitamin D: Calcium: Iron: Potassium: |
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