- 0:15 Prep
- 8 Servings
- Capable cooks
The flavour and aroma of mint and parsley make this colourful salad a delight to all the senses.
Ingredients
-
2 400g cans chickpeas (Annalisa brand), rinsed, drained
-
1 1/2 cups loosely packed fresh continental parsley leaves
-
1 cup loosely packed fresh mint leaves
-
1 red onion, halved, thinly sliced
-
1 carrot, peeled, coarsely grated
-
Salt & freshly ground black pepper
-
2 tablespoons extra virgin olive oil
-
1 tablespoon fresh lemon juice
-
2 teaspoons sumac
Method
-
Step 1Combine the chickpeas, parsley, mint, onion and grated carrot in a large bowl. Season with salt and pepper, and gently toss until well combined.
-
Step 2Use a fork to whisk together the oil and lemon juice in a jug. Taste and season with salt and pepper.
-
Step 3Drizzle the lemon dressing over the chickpea and parsley salad. Gently toss to combine and serve immediately, sprinkled with sumac.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
-
494 kj
Energy
-
6g
Fat Total
-
1g
Saturated Fat
-
4g
Fibre
-
4g
Protein
-
160.77mg
Sodium
-
1g
Carbs (sugar)
-
10g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can make this chickpea and parsley salad to the end of step 1 up to 1 hour ahead. Cover with plastic wrap and place in the fridge until required. Continue from step 2, 15 minutes before serving. Sumac is a Middle Eastern spice. It is sold as a dark red powder and has a slightly astringent, fruity taste and is available from most specialty spice and grocery stores.
- Author: Rodney Dunn
- Image credit: Chris Chen
- Publication: Australian Good Taste
Leave a Reply