Recipe of the Month: Roasted Chickpea Salad

Roasted chickpeas are a healthy way to add crunch and nutrition to salads. Try this salad with roasted chickpeas as a meal, side or even an appetizer.

SPONSOR by Anne Wilfong, RD, LD and Alexa Sparkman, MA, RD, LD

ROASTED CHICKPEA SALAD

Makes approximately: 9-10 cups salad

Serving Size: 2 cups salad

INGREDIENTS:

1.15 ounces canned chickpeas, drained and rinsed

1 teaspoon olive oil

1/4 teaspoon salt

1 cup spinach

1 cup romaine

1 bunch radishes, thinly sliced (approximately 1½ cups)

1 cucumber, thinly sliced (approximately 2 cups)

1 cup cherry tomatoes, halved

½ small red onion, thinly sliced

¾ cup feta, cubed

¼ cup low fat vinaigrette dressing

PREPARATION:

Roasted Chickpeas:

1. Preheat oven to 425o.

2. On a baking sheet, toss chickpeas with olive oil and salt. Roast for 20-25 minutes until crispy.

3. Set aside as topping for salad.

Salad:

1. In a large bowl, toss spinach, romaine, radishes, cucumber, cherry tomatoes, red onion and feta together.

2. Add roasted chickpeas to the bowl and toss salad gently with dressing.

Nutrition Calories: 187

Fat: 8 grams

Protein: 8 grams

Carbohydrate: 21 grams

Fiber: 5 grams

Sodium: 533 milligrams

DID YOU KNOW?

A quick way to increase your intake of nutrients such as fiber and folate (a watersoluble B vitamin found naturally in food) and decrease your saturated fat intake is to substitute beans for meat in your diet.

This recipe is brought to you by Whole Foods Market.

Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-tounderstand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or sparkmannutrition.com