Nice change of pace for a salad. I used the whole can of chickpeas, added a little fresh basil in with the parsley, and used feta instead of provolone. Good flavors and quick to make. Found myself wishing there was some cucumber in it. Would be tasty with pita.
Chickpea and Hearts of Palm Salad
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)
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Amount per serving
- Calories: 149
- Calories from fat: 31%
- Fat: 5.2g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.7g
- Protein: 8g
- Carbohydrate: 19.4g
- Fiber: 5g
- Cholesterol: 7mg
- Iron: 3.5mg
- Sodium: 479mg
- Calcium: 151mg
- 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
- 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.
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