- 2
Ingredients
- Chickpea and celery salad:
- 1 cup Eden organic chickpeas, drained and rinsed
- 2 stalks celery, thinly sliced crosswise
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 2 tablespoons Low Fat Greek Vinaigrette
- salt and pepper to taste
- TO ASSEMBLE:
- 4 tablespoons Low Fat Greek Vinaigrette (see recipe)
- 1/4 cup farro (cooked in rice cooker with broth and a pinch of salt)
- 8 Kalamata or Nicoise olives, pitted and halved (optional)
- 2 ounces Feta cheese, crumbled (optional) OR
- 1 small can Rio Mare tuna, drained and divided (optional)
- Mixed greens to fill the jars
Preparation
Step 1
To make the chickpea and celery salad, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing to lightly coat the salad. Toss and set aside.
To assemble, layer the chickpea salad at the bottom along with the additional dressing. Add Top with remaining ingredients in order listed.
Nutrition Facts - 2 Servings W/Tuna
Calories 440.4
Total Fat 19.9 g
Saturated Fat 2.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.5 g
Cholesterol 15.3 mg
Sodium 720.8 mg
Potassium 301.0 mg
Total Carbohydrate 49.0 g
Dietary Fiber 11.7 g
Sugars 4.4 g
Protein 17.4 g
2 Servings W/Feta
Calories 465.4
Total Fat 23.4 g
Saturated Fat 6.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.5 g
Cholesterol 25.3 mg
Sodium 1,315.8 mg
Potassium 301.0 mg
Total Carbohydrate 51.0 g
Dietary Fiber 11.7 g
Sugars 4.4 g
Protein 15.4 g