Chickpea Salad - Innit

Ingredients

4 Servings

Produce

  • Fresh Dill Weed 2 Tbsp

  • Navel Orange 1

  • Fresh Arugula 40 g

  • Fresh Eureka Lemon 1

  • Cucumber 50 g

  • Red Onion 60 g

Spices

  • Salt 2 tsp

  • Black Pepper 1 tsp

Dairy & Eggs

  • Plain Yogurt 120 g

Pantry

  • Extra Virgin Olive Oil 59 mL

Canned/Bottled Goods

  • Tinned Chickpeas 2 cans

Preparation

  1. Ingredient Prep

    Prepare ingredients.

    • 50 g, sliced Cucumber
    • 60 g, diced Red Onion
  2. Salad Assembly

    Combine ingredients in a large bowl & mix well.

    • 2 cans, drained Tinned Chickpeas
    • 50 g, sliced Cucumber
    • 60 g, julienned Red Onion
    • 1, juiced Fresh Eureka Lemon
    • 1, zested, juiced Navel Orange
    • 40 g Fresh Arugula
    • 2 tsp Salt
  3. Dressing Creation

    Combine ingredients & mix well.

    • 120 g Plain Yogurt
    • 2 Tbsp Fresh Dill Weed
  4. Taste

    Place salad in bowl or platter, dollop the yogurt mix across the top. Finish with ground black pepper & a drizzle of olive oil.

    • 59 mL Extra Virgin Olive Oil
    • 1 tsp, ground Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 370 kcal  
Total Fat 18.0 g 22%
Total Saturated Fat 3.0 g 15%
Unsaturated Fat 15 g  
Low Cholesterol < 5 mg 1%
Sodium 1810 mg 80%
Total Carbohydrate 40 g 15%
Good Source: Fiber 12 g 42%
Sugars Total 6 g  
Protein 13 g 26%
Good Source: Vitamin C 31 mg 35%
Calcium Ca 153 mg 10%
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By Innit Culinary Team