Curried Chickpea Salad
Source: Spice it up! Love Your Kidneys

  • Serves 6
  • Preparation Time: 10 minutes
  • Cooking Time: 6 minutes

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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:

1/6 of recipe (3/4 cup)


RENAL EXCHANGE:

2 1/2 Starch + 1 Protein


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

  • Dressing

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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!

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Source: Spice it up! ISSN 1918-302X Spice it up!
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