Chickpea and Parsley Salad

Chickpeas give this fresh salad protein and flavor.

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Makes: 4 cups
  • Start to Finish: 40 mins

Chickpea and Parsley Salad

Directions

  1. In a medium bowl combine celery and onion. Drizzle with lemon juice; toss to coat. Let stand 30 minutes.
  2. Meanwhile, in a large cast-iron or heavy skillet heat the 2 tsp. oil over medium heat. Add chickpeas and cook 15 minutes or until crisp, stirring frequently; cool.
  3. Add chickpeas to celery mixture; stir in parsley, the 1/4 cup oil, and cumin. Season to taste with salt and pepper. If desired, cover and chill up to 24 hours. Stir before serving.

From the Test Kitchen

*

Squeeze juice from 3 lemons to equal 9 tablespoons.

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Nutrition Facts (Chickpea and Parsley Salad)

  • Per serving:
  • 220 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 0 mg chol. ,
  • 583 mg sodium ,
  • 22 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 6 g pro.
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