Photo: Anna Pelzer
South Indian Chickpea Salad
9 ingredients
30 min
4 servings
openrecipes
"The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea."
Estimated Nutrition (whole recipe, rough)
374
Calories
12g
Protein
3g
Fat
84g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 garbanzo beans (chickpeas), rinsed and drained
- 1 mango - peeled and diced
- 1 cup chopped hearts of romaine (optional)
- 1/2 cup diced cucumber
- 1/2 cup diced carrot
- 1/4 cup diced celery (optional)
- 2 tablespoons fresh lemon juice
- salt to taste
- 1 cup chopped pineapple
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