Wednesday, May 9, 2012
We found a new favorite side dish tonight. Wary of yet another veggie and rice/pasta combo, a tin of chickpeas caught my eye in the pantry. I threw a spoonful of ginger and garlic into a large bowl and whisked it with 3 tbs olive oil, the juice of a lemon, salt & pepper, 2 tbs curry powder and about 1/4 onion and 2 carrots - both grated. I then chopped up some cauliflower and broccoli we happened to have in our crisper - and BAM. Side Dish done. It was as delish as it was easy to make. Plus it's pretty decent for you.
I entered the values into Spark People and for 1/2 cup serving of this salad, there are approx. 235 calories, 40g carbs, 6g fat and 7g protein. Plus you're getting good fiber from the chickpeas and veggies. You can also change it up by adding whatever veggies or other ingredients you have on hand.
I think I'll add some canned tuna to the leftovers for a great lunch tomorrow!