Vegetarian Passover Chickpea Salad

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5 from 1 vote

This vegetarian salad works well during the holidays and is also a welcome quick addition year round to meals.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: American

Keyword: chickpea raisin salad, low-fat chickpea salad, vegetarian chickpea salad

Servings:

Author: Hallie Harron | Simple Nourished Living

Equipment

Ingredients

1/3 cup golden raisins
1/4 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
1/2 teaspoon ground cumin
2 tablespoons chopped fresh mint
2 teaspoons olive 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.

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: 1/2 cup

Click 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