Curried Chickpea Salad
Source: Spice it up! Love Your Kidneys
Ingredients
Adjust Servings:
| 1 cup water | |
| 1 cup couscous (makes 2 cups cooked) | |
| 1 can (19oz) no salt added chickpeas | |
| 1/2 cup dried cranberries | |
| 2 green onions thinly sliced | |
| 1/4 cup fresh cilantro chopped | |
Dressing |
|
| 2 tablespoons curry powder | |
| 1/4 cup apple cider vinegar | |
| 1/3 cup canola oil | |
| 2 teaspoons fresh ginger grated | |
| 1 teaspoon lemon juice |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 327kcal | ||||||||||||||||||
| Protein | 7g | ||||||||||||||||||
| Carbohydrates | 44g | ||||||||||||||||||
| Fibre | 6g | ||||||||||||||||||
| Total Fat | 14g | ||||||||||||||||||
| Saturated Fat | 1g | ||||||||||||||||||
| Cholesterol | 0mg | ||||||||||||||||||
| Sodium | 10mg | ||||||||||||||||||
| Potassium | 247mg | ||||||||||||||||||
| Phosphorus | 105mg | ||||||||||||||||||
This salad is low in protein and sodium and makes a great lunch or side dish.
Ingredients
-
1 cup water
-
1 cup couscous (makes 2 cups cooked)
-
1 can (19oz) no salt added chickpeas
-
1/2 cup dried cranberries
-
2 green onions thinly sliced
-
1/4 cup fresh cilantro chopped
-
Dressing
-
2 tablespoons curry powder
-
1/4 cup apple cider vinegar
-
1/3 cup canola oil
-
2 teaspoons fresh ginger grated
-
1 teaspoon lemon juice
Preparation
|
1
Done
|
In a medium saucepan, bring 1 cup of water to a boil and prepare couscous following instructions on package. Transfer cooked couscous to a plate to cool. |
|
2
Done
|
In a bowl, combine couscous, chickpeas, cranberries, onions and cilantro. |
|
3
Done
|
In a small bowl, prepare the dressing: whisk together curry powder, vinegar, canola oil and ginger until combined. |
|
4
Done
|
Drizzle the dressing over the couscous and stir to combine. Add some lemon juice, if desired. Enjoy! |
