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Middle Eastern Salad Recipe

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Middle Eastern Salad Recipe

Prep Time:

Ingredients

  • Cucumber, with peel, raw | 1.00 cucumber 8-1/4"
  • Spring onions | 5.00 medium 4-1/8" long
  • Carrots, raw | 4.00 medium
  • Chickpeas garbanzo beans, canned | 1.75 cup
  • Lemon juice, raw | 3.00 tbsp
  • Spices, pepper, black | 0.50 tsp, ground
  • Salt | 0.50 tsp
  • Sweet Green peppers, raw | 1.00 large 2-1/4 per lb, approx 3-3/4" long, 3" dia
Nutrition Facts (Per Serving)

Calories per serving: 178.67 mg

Fat per serving: 1.58 g

Saturated fat per serving: 0.20 g

Protein per serving: 7.02 g

Sodium per serving: 652.64 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Slice the pepper and carrots, cut spring onions into small pieces, thickly slice cucumber then cut slices into quarters, drain chickpeas, set them aside.
  2. In a large bowl, add chickpeas, carrots, cucumber and scallions and mix well. Seasoning according to taste then drizzle lemon juice. Toss gently with the help of two spoons.
  3. Arrange the slices of sweet pepper on top of chickpea salad. Serve immediately.

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