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South Indian Chickpea Salad

SUBMITTED BY: Tarama

"The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea."
PREP TIME  30 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
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INGREDIENTS

  • 1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 mango - peeled and diced
  • 1 cup chopped hearts of romaine (optional)
  • 1/2 cup diced cucumber
  • 1/2 cup diced carrot
  • 1/4 cup diced celery (optional)
  • 2 tablespoons fresh lemon juice
  • salt to taste
  • 1 cup chopped pineapple

DIRECTIONS

  1. Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2008 by me1994
it tastes very good

0 users found this review helpful


 
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Recipe Submitter:

Tarama
Cooking Level: Expert
Living In: Toronto, Ontario, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 220

  • Total Fat: 1.6g
  • Cholesterol: 0mg
  • Sodium: 452mg
  • Total Carbs: 47.6g
  •     Dietary Fiber: 7.4g
  • Protein: 6.7g

VIEW DETAILED NUTRITION

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