Syrnyk
Cranberry Chickpea Salad
Prepare by rinsing the canned chickpeas and corn, finely chopping the cilantro and garlic, and zesting the lemon.
Ingredients:
Mix the Base Ingredients
In a large bowl, combine the rinsed chickpeas, corn, chopped cilantro, diced garlic, and fresh cranberries.
Dress the Salad
Drizzle the olive oil over the salad, squeeze the juice of the lemon, and add salt to taste. Toss gently to combine.
Serve
Transfer the salad to a serving dish. Garnish with additional cranberries or cilantro if desired.
Enjoy!
Serve chilled for a refreshing taste. This salad pairs well with grilled chicken or can be packed for lunch. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
| Total Fat3grams | 5.0% |
| Sodium6mg | 0.0% |
| Total Carbohydrates12grams | 4.0% |
| Fibers3grams | 9.0% |
| Total Sugars1grams | |
| Protein3grams | |
| Vitamin A70mcg | 9.0% |
| Vitamin C4mg | 5.0% |
| Vitamin K4mcg | 4.0% |
| Calcium24mg | 2.0% |
| Iron1mg | 8.0% |
| Magnesium16mg | 4.0% |
| Phosphorus62mg | 9.0% |
| Potassium184mg | 4.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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