Chickpea Goji Berry Salad
Make this salad on a lazy Sunday afternoon and bring to work for weekday lunches. Dried blueberries or golden berries can replace the goji berries.
2/3 cup (160 mL) slivered almonds
1 - 19 oz (532 g) can chickpeas, drained and rinsed
1 - 10 oz (280 g) can mandarin orange segments, drained
2/3 cup (160 mL) dried goji berries
1 small red onion, diced
1 clove garlic, minced
1 in (2.5 cm) piece fresh ginger, minced
1 small jalapeno pepper, seeded and minced
1 cup (250 mL) parsley, chopped
4 oz (125 mL) feta cheese, cubed
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) extra-virgin olive oil
Fresh ground black pepper to taste
In dry skillet over medium heat, toast slivered almonds until golden brown, about 4 minutes, stirring often.
Combine all ingredients in large bowl. Store in refrigerator for several hours before serving.
Serves 4.
Each serving contains: 467 calories; 16 g protein; 23 g total fat (6 g sat. fat, 0 g trans fat); 53 g carbohydrates; 11 g fibre; 561 mg sodium
Source: "Sweet Nutrition", alive #339, January 2011
Chickpea Goji Berry Salad
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
