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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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