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Chickpea Salad II
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cucumber, peeled and finely chopped
- 1 cup grape tomatoes, halved
- 1/4 cup finely chopped sweet onion
- 1 tablespoon minced garlic
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dried basil
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 4.8g|
|Saturated Fat 0.8g|
|Total Carbohydrate 22.9g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|