Whenever I make salads, I add legumes as a protein source. Nutty flavor of chick peas goes well combined with sour green apple and colored peppers.
Garbanzo beans (chickpeas) are a very good source of folic acid, fiber, and protein. They are also a good source of protein, as well as minerals such as iron, copper, zinc and magnesium. As a good source of fiber, garbanzo beans can help lower cholesterol and improve blood sugar levels. This makes them a great food especially for diabetics and insulin-resistant individuals. When served with high quality grains, garbanzo beans are an extremely-low-fat, complete protein food.
Print recipe here
100g boiled chickpeas
¼ of each red, yellow and green peppers, thinly sliced
1 green granny smith apple, diced
1 red onion, thinly sliced
½ of Japanese cucumber, thinly sliced
50g pitted black olives 50g cherry tomatoes, halved
2 tbsp low fat yogurt (optional)
2 tbsp olive oil
1 tsp minced garlic and ginger
1 tbsp lemon juice
1 tsp dried parsley
Pinch of salt and pepper
Mix all the dressing ingredients, set them aside.
Add all vegetables to a large salad bowl, drizzle dressing over the vegetables. Mix well with wooden spoon, serve immediately.
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