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

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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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