Photo: Anna Pelzer
Red Cabbage and Chickpea Salad
6 ingredients
10 min
3 cups
openrecipes
"A quick and easy chickpea salad made with leftover vegetables--red cabbage, tomatoes, and onions. I used a sun-dried tomato and tahini salad dressing, though any kind could be substituted."
Estimated Nutrition (whole recipe, rough)
350
Calories
16g
Protein
11g
Fat
53g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Tahini | 1 tbsp (15g) | 89 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 cup chopped red cabbage
- 1/2 cup chopped tomato
- 1 tablespoon chopped onion
- salt and pepper to taste
- 2 tablespoons tahini salad dressing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes