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 pinch

Dairy & Eggs

  • Plain Yogurt 120 g

Pantry

  • Extra Virgin Olive Oil 1 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 & rinsed Tinned Chickpeas
    • 50 g, sliced Cucumber
    • 60 g, diced 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.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 270 kcal  
Total Fat 8.0 g 10%
Total Saturated Fat 1.5 g 8%
Unsaturated Fat 6 g  
Cholesterol < 5 mg 1%
Sodium 1480 mg 60%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 11 g 39%
Sugars Total 6 g  
Protein 12 g 25%
Vitamin C 31 mg 35%
Calcium Ca 145 mg 10%
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By Innit Culinary Team