Chickpea and Hearts of Palm Salad Recipe Print Page

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Salad Recipes

Photo by: Photo: Howard L. Puckett; Styling: Jan Gautro

Chickpea and Hearts of Palm Salad

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.

Cooking Light AUGUST 2005

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

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.

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

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Chickpea and Hearts of Palm Salad recipe