Moroccan chickpea salad
12
6
6
SmartPoints® value per serving
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
4
Difficulty
Easy
Who says salad isn’t satisfying enough for dinner? This fill-you-up recipe is packed with fiber-rich vegetables, chickpeas, nuts, and raisins tossed together in a yogurt-based dressing, providing a satisfying mix of flavors and textures. Chickpeas, a type of legume that are a staple in Moroccan cuisine, are rich in protein and add bulk and bite to this dish. Green leaf lettuce is a nice base, but you can also use butter lettuce or romaine to anchor this salad. Additionally, you could easily substitute chopped cilantro or parsley for the mint if you prefer. This salad is served with oven-crisped pita chips for scooping.
Ingredients
Whole wheat pita(s)
2 small
Plain fat free yogurt
1 cup(s)
Olive oil
2 Tbsp
Lemon zest
1 tsp, grated
Fresh lemon juice
1½ Tbsp
Minced garlic
1½ tsp
Table salt
1 tsp
Ground cumin
½ tsp
Chickpeas
30 oz, drained and rinsed
Fresh tomato(es)
2 large, ripe, diced (about 2 1/2 cups)
Sweet red pepper(s)
1 large, diced (about 1 1/4 cups)
Yellow pepper(s)
1 large, diced (about 1 1/4 cups)
Shredded carrot(s)
1 cup(s)
Uncooked scallion(s)
½ cup(s), sliced
Mint leaves
½ cup(s), fresh, cut into slivers (or chopped)
Lettuce
8 leaf/leaves, large, green leaf-variety
Raisins
¼ cup(s)
Sliced almonds
¼ cup(s), toasted