This is a very low sodium dish that can be used as either a side dish or a main dish.
Chickpea Salad with Optional Tuna or Chicken
Serves: 8
Ingredients
- 1½ cup cooked and drained garbanzo beans (also called chick peas) OR 1 can no sodium garbanzo beans, drained and rinsed. (Note: you can substitute other white beans for the garbanzo if desired.)
- 1 red or green bell pepper, chopped
- ¼ cup chopped onion
- ½ cup chopped fresh parsley, finely chopped (or 2 Tbsp cup dried chopped parsley, or you could use cilantro or basil)
- 3 Tbsp olive oil
- 2 Tbsp lemon juice (or ½ Tbsp balsamic or cider vinegar)
- ¼ tsp granulated sugar
- 1 splash of Tabasco sauce
- 1 clove garlic, minced.
- dash of ground black pepper
- Optional: 1 can low sodium tuna, drained OR 1 cup chopped, cooked low sodium chicken
Instructions
- Rinse the garbanzo beans well and let drain until the beans are very well drained. Place the drained beans in a medium bowl.
- In a small bowl, whisk together olive oil, lemon juice, sugar, Tabasco sauce, and a dash of pepper.
- Add half of the dressing to the beans. Mix until the beans are well coated. Then add the onion, garlic, bell pepper, parsley, and (optional) tuna or chicken. Stir gently to combine. Then gently mix the remaining dressing into the salad.
- Cover and store in the refrigerator to marinate for at least 2 hours (or up to 24 hours) before serving.
Nutrition Information
Serving size: ¼ cup Sodium: 1 mg. If made without tuna or chicken, this dish has only 1 mg per serving. Thus, it is considered to be a no-sodium dish.
If made with the optional low sodium tuna or no-salt-added chicken, the dish has 4 mg per serving. Thus, this version is also considered to be a no-sodium dish.
