WW Recipe of the Day: Vegetarian Passover Chickpea Salad
If you're having a crowd for a Seder celebration, these days at least one in your group is bound to be a vegetarian, or vegan. Here's a simple salad you can serve them that can easily be expanded if you need to feed a crowd. It's easy to make and can stand on its own, or support traditional Seder meat-based dishes.
How Many Calories and WW Points in this Vegetarian Salad?
According to my calculations, each serving has 78 calories and:
5 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Since this is so easy to put together, it's a good one to add to the list of many dishes that you might serve on the holiday.
Feel free to use low-sodium canned beans as that saves a lot of time and for this side salad are just good as going through the soaking and cooking dry beans.
I've used the traditional mint and cumin here, however if you're feeling adventurous feel free to experiment with additional spices like fresh ginger, or other fresh herbs like basil and dill.
I used jumbo golden raisins available in bulk in many produce markets. The sweetness from the raisins is yummy when balanced with lemon juice and gives the garbanzo beans.
Use a dry white wine to soak them in to balance the sweetness.
Crunchy celery and fragrant mint—either spearmint or peppermint, depending on what you have available—round out the ingredients and result in a real treat you can assemble in less than 20 minutes.
Serve this salad with any of your traditional Passover holiday favorites. Remember that this salad works well during the holidays and is also a welcome quick no-cook addition to meals year round.
Ways to Use Leftovers
Leftovers keep well for about 1 week. Serve as is—a small scoop on a regular lunch salad, or as a side dish for those Seder leftovers.
If you've made this Vegetarian Chickpea Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Vegetarian Passover Chickpea Salad
- ⅓ cup golden raisins
- ¼ cup dry white wine
- 1 can (14 ounces) low sodium garbanzo beans, rinsed and drained
- Zest of 1 medium lemon
- 2 tablespoons lemon juice
- 1 cup celery, finely sliced
- ½ teaspoon ground cumin
- 2 tablespoons chopped fresh mint
- 2 teaspoons olive oil
- Salt and pepper, to taste
- Place the raisins and wine in a 1-cup measure or small bowl and soak for 15 minutes.
- Place the raisins and liquid in a medium-sized bowl.
- Add the beans, lemon zest, juice, celery, cumin mint and olive oil and stir to mix well.
- Season to taste with salt and pepper and stir again.
- Cover and store, refrigerated, until needed.
- Bring to room temperature before serving.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Chickpea Salad, you might also like
- Chickpea Feta Salad (Simple-Nourished-Living)
- Chickpea Avocado Salad (SkinnyTaste)
- Chickpea Tomato Basil Salad (LaaLoosh)
- Chopped Chickpea Greek Salad (SlenderKitchen)
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