Persian Chickpea Salad

This recipe is from the Pampered Chef cookbook “29 Minutes to Dinner”. (page 111)



  • 1 lemon
  • 1 Tbsp olive oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground cayenne pepper (it won’t have the same “kick” if you substitute black pepper)


  • 1 can chickpeas (Garbanzo beans)
  • 1/2 small red onion
  • 1 4inch piece seedless cucumber
  • 3 plum tomatoes
  • 2 Tbsp thinly sliced fresh mint
  • 2 oz queso fresco or feta cheese (we made it with feta and it was great)
  • Toasted pita bread (optional)


1. For dressing, juice lemon to measure 3 Tbsp juice. Whisk together lemon juice, oil, cinnamon, cumin, salt and cayenne pepper in bowl. (Bowl needs to be big enough to hold all salad ingredients!)

2. For salad, drain and rinse chickpeas. Chop onion half and add to chickpeas.

3. Chop cucumber, seed and chop tomatoes. Add chickpeas, onion, cucumber and tomatoes to dressing, toss to coat. Thinly slice mint and told into salad.

4. Top each salad with either thinly sliced queso fresco or crumbled feta cheese. Serve with toasted pita bread if desired.

Yield: 4 Servings          Calories 170/serving          Total Fat 1 g          Protein 8 g          Sodium 610mg          Fiber 7g

U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 1/2 medium-fat meat (1 carb)

Salad was great by itself – but would also work as a side dish while grilling! Also tastes great the next day – good dish to make ahead and take with to lunch.


About Sabine
Mom, Sister, Friend, Traveller, World Citizen, Realtor, Optimist

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