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
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