Makes approximately: 9-10 cups salad
Serving Size: 2 cups salad
1.15 ounces canned chickpeas,drained and rinsed
1 teaspoon olive oil
1/4 teaspoon salt
1 cup spinach
1 cup romaine
1 bunch radishes, thinly sliced (approximately 1 1/2 cups)
1 cucumber, thinly sliced (approximately 2 cups)
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
3/4 cup feta, cubed
1/4 cup low fat vinaigrette dressing
1. Preheat oven to 425°F.
2. On a baking sheet, toss chickpeas with olive oil and salt. Roast for 20-25 minutes until crispy.
3. Set aside as topping for salad.
1. In a large bowl, toss spinach, romaine, radishes, cucumber, cherry tomatoes, red onion and feta together.
2. Add roasted chickpeas to the bowl and toss salad gently with dressing.
Fat: 8 grams
Protein: 8 grams
Carbohydrate: 21 grams
Fiber: 5 grams
Sodium: 533 milligrams
Did you know?
A quick way to increase your intake of nutrients such as fiber and folate (a water-soluble B vitamin found naturally in food) and decrease your saturated fat intake is to substitute beans for meat in your diet.
This recipe is brought to you by Whole Foods Market.
Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or sparkmannutrition.com.