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High Protein Vegetarian Salad

Thrifty.Chef's picture
Ingredients
  Plain yogurt 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Canned chickpeas 20 Ounce, rinsed and drained (1 Can)
  Sweet peppers 2 Medium, cored, seeded and chopped (Green / Red Colored)
  Yellow onion 1 Small, peeled and chopped
  Sunflower seeds 1⁄4 Cup (4 tbs)
Directions

In a mixing bowl, combine the yogurt, oil, salt, and cumin.
Add the chick peas, peppers, onion, and sunflower seeds, and toss to mix.
Taste for seasoning, and add more salt and cumin if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy

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Average: 3.8 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1247 Calories from Fat 526

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 7.3 mg2.4%

Sodium 1975.2 mg82.3%

Total Carbohydrates 149 g49.7%

Dietary Fiber 31.4 g125.6%

Sugars 10.1 g

Protein 35 g70.5%

Vitamin A 25.8% Vitamin C 438.7%

Calcium 29.6% Iron 53.7%

*Based on a 2000 Calorie diet

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High Protein Vegetarian Salad Recipe