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Chickpea and Cucumber Salad with Fresh Mint
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This is a refreshing minty salad for any time of year.
Ingredients
- 2 cucumbers (about 1 1/2 pounds)
- 1 3/4 cups canned or cooked chickpeas, rinsed
- 1/2 cups roughly chopped mint leaves
- 2 medium carrots, peeled and grated
- 1/3 cups currants
- 1 1/2 teaspoons whole fennel seeds
- 3 tablespoons minced shallots
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 204 % Daily Value *
- Total Fat: 7 g 11.37%
- Saturated Fat: 1 g 4.73%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 297 mg 12.37%
- Calcium: 89 mg 8.9%
- Potassium: 439 mg 12.54%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.08%
- Zinc: 0 mg 0%
- Total Carbohydrate: 31 g %
- Dietary Fiber: 7 g 26.67%
- Sugar: 11 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 3.91%
- Vitamin C 10%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
