ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chickpea and Hearts of Palm Salad

Photo: Howard L. Puckett; Styling: Jan Gautro
Yield 4 servings (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. Combine the first 5 ingredients in a medium bowl.

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