5.0 from 3 votes
Citrus & Chickpea Salad Recipe with Lemon Herb Dressing
Citrus Chickpea Salad with Lemon Herb Dressing…Eat this healthy salad by itself or serve it over fresh spinach!
Prep Time
15 mins
Total Time
15 mins
Servings: 3 ½ cups
Calories: 1742 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 3 Minneola tangelos can substitute navel oranges
- 2 14 ounce each cans chickpeas, drained and rinsed
- 1 teaspoon lemon zest
- 2 tablespoons minced flat-leaf parsley
The Dressing:
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- ¼ cup tangelo juice from tangelos above
- 2 tablespoon fresh Sunkist lemon juice
- ¾ teaspoon ground cumin
- 1 teaspoon agave nectar
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- 2 tablespoons thinly sliced fresh mint leaves
- 2 tablespoons thinly sliced basil leaves
Instructions
- Cut off the peels of the tangelos and cut the segments away from the membranes (see How to Segment Citrus Fruits). Work over a bowl so that all of the juices are captured. Squeeze the extra juice out of the remaining membranes.
- Place the tangelo segments in a bowl, and mix with the chickpeas, lemon zest and parsley.
- Toss with the dressing. Serve.
Cup of Yum
The Dressing:
- In a small bowl, whisk together the olive oil, tangelo juice, lemon juice, cumin, agave nectar, pepper and salt. Stir in the mint and basil.
Notes
Nutrition Information
Serving
0.5Cup
Calories
174.2kcal
(9%)
Carbohydrates
24.7g
(8%)
Protein
5.6g
(11%)
Fat
4.7g
(7%)
Saturated Fat
0.7g
(4%)
Sodium
49.1mg
(2%)
Fiber
6.5g
(26%)
Sugar
7.7g
(15%)
Nutrition Facts
Serving: 3½ cups
Amount Per Serving
Calories 1742
% Daily Value*
| Serving | 0.5Cup | |
| Calories | 174.2kcal | 9% |
| Carbohydrates | 24.7g | 8% |
| Protein | 5.6g | 11% |
| Fat | 4.7g | 7% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 49.1mg | 2% |
| Fiber | 6.5g | 26% |
| Sugar | 7.7g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.