Chickpea Fattoush Salad (Pre-Op)
- Time: 10 minutes
- Servings: 1
- Stage: Pre-Op
INGREDIENTS:
- Cucumber - 1/2 medium (150 grams)
- Red onion - 1/4 medium (38 grams)
- Grape tomatoes - 200 grams or 7 oz
- Chickpeas, cooked - 3/4 cup (123 grams)
INGREDIENTS FOR DRESSING:
- Garlic clove, finely chopped - 1 medium (4 grams or 1 tsp minced)
- Olive oil - 1/2 tbsp (7 grams)
- Lemon, juice only - 1/2 medium (12 grams)
- White wine vinegar - 1 tsp (5 grams)
- Basil, dried leaves - 1/4 tsp
- Parsley, dried leaves - 1/4 tsp
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/8 tsp
INSTRUCTIONS:
- Chop the cucumber, slice the red onion, and cut the grape tomatoes in half. Add them to a large bowl and set aside.
- Drain and rinse the cooked chickpeas and add them to the bowl.
- Mix all the dressing ingredients in a separate small bowl. Then add it to the other bowl and mix. Serve and enjoy!
*Note: Stays fresh for 1-2 days in the refrigerator. Store the dressing in a separate container if eating at a later time.
NUTRITION FACTS per serving:
- Calories 355
- Protein 15 grams
- Carbs 54 grams
- Fat 11 grams
- Fiber 13 grams
- Sugar 16 grams
- Iron 29% DV
- Calcium 12% DV
- Sodium 25% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.