Chickpea and Hearts of Palm Salad

Chickpea and Hearts of Palm Salad Recipe
Photo: Howard L. Puckett; Styling: Jan Gautro
This salad holds up well and would make a good take-to-work lunch. For a bruschetta topping, omit the chickpeas and finely chop the remaining elements.

Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 31 %
Fat 5.2 g
Satfat 2.2 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 8 g
Carbohydrate 19.4 g
Fiber 5 g
Cholesterol 7 mg
Iron 3.5 mg
Sodium 479 mg
Calcium 151 mg

Ingredients

1 cup drained canned chickpeas (garbanzo beans)
1/2 cup chopped plum tomato
1/3 cup (about 1 1/2 ounces) diced provolone cheese
1/4 cup finely chopped red onion
1 (14-ounce) can hearts of palm, drained and cut crosswise into 1/2-inch slices
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 teaspoon olive oil

Preparation

Combine the first 5 ingredients in a medium bowl.

Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

August 2005
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