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Chickpea and Vegetable Salad

Makes 4 cups (1 L)

Preparation Time: 10 min
Cooking Time: 20 min

2014 Kids Recipe Challenge winning recipe (lunch) : 3rd Place!

Ingredients

10 mini potatoes, cooked and cooled 10
2 cups chopped romaine lettuce 500 mL
1/2 half an English cucumber, thinly sliced 1/2
1/2 cup finely shredded cabbage 125 mL
1/2 cup canned drained and rinsed chickpeas 125 mL
1  a Red Delicious apple, cored and thinly sliced 1 
2 tbsp light Ranch style or mayonnaise dressing 30 mL
2 tbsp plain yogurt 30 mL
To take to school or work, add an ice pack or chilled water bottle to keep it cool.  Add more protein to this salad by stirring in leftover chicken breast or canned tuna or salmon.

Instructions

Step 1
Boil potatoes in boiling water for about 15 to 20 minutes or until tender but firm. Let cool before using in the recipe.

Step 2
Cut potatoes into quarters and place in large bowl.

Step 3
Add lettuce, cucumber, cabbage, chickpeas and apple.

Step 4
In a small bowl, whisk together dressing and yogurt.

Step 5
Drizzle over top of salad and toss to coat evenly.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 2 cups
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 228
Fat / Lipides 3.7 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 267 mg
Carbohydrates / Glucides 44.8 g
Fiber / Fibres 7.1 g
Sugars / Sucres
Protein Protéines 6.8 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Syed, of Mississauga, can prepare most of this salad by himself.  He likes the sweet and salty combination of flavours.
Recipe courtesy of EatRight Ontario at www.eatrightontario.ca. 

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