1can(14 ounces) low sodium garbanzo beans, rinsed and drained
Zest of 1 medium lemon
2tablespoonslemon juice
1cupcelery, finely sliced
½teaspoonground cumin
2tablespoonschopped fresh mint
2teaspoonsolive oil
Salt and pepper, to taste
Instructions
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.
Recipe Notes
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.Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Vegetarian Passover Chickpea Salad
Amount Per Serving (1 /2 cup)
Calories 78Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Carbohydrates 16.1g5%
Fiber 2.3g9%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.