Chickpea Salad - Innit

Ingredients

4 Servings

Produce

  • Dill Weed 1 1/2 Tbsp

  • Navel Orange 1

  • Fresh Arugula 40 g

  • Lemon 1

  • Cucumber 50 g

  • Red Onion 60 g

Spices

  • Salt 1/2 Tbsp

  • Black Pepper 1/2 tsp

Dairy & Eggs

  • Plain Yogurt 120 g

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

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 Lemon
    • 1, zested, juiced Navel Orange
    • 40 g Fresh Arugula
    • 1/2 Tbsp Salt
  3. Dressing Creation

    Combine ingredients & mix well.

    • 120 g Plain Yogurt
    • 1 1/2 Tbsp 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.

    • 3 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp, ground Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 310 kcal  
Total Fat 15.0 g 19%
Total Saturated Fat 2.5 g 12%
Unsaturated Fat 12 g  
Low Cholesterol < 5 mg 1%
Sodium 1450 mg 60%
Total Carbohydrate 36 g 13%
Good Source: Fiber 10 g 37%
Sugars Total 6 g  
Protein 12 g 24%
Good Source: Vitamin C 31 mg 35%
Calcium Ca 142 mg 10%
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By Innit Culinary Team