Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2005


Credit: Howard L. Puckett; Styling: Jan Gautro

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

149 calories; calories from fat 31%; fat 5.2g; saturated fat 2.2g; mono fat 1.9g; poly fat 0.7g; protein 8g; carbohydrates 19.4g; fiber 5g; cholesterol 7mg; iron 3.5mg; sodium 479mg; calcium 151mg.