This cool summer salad boasts a blood-sugar balancing trifecta of nutrients including magnesium, fiber and protein. Pair it with peppercorn encrusted grass-fed beef or an Indian-spiced dish for a cooling counterpoint.Time to Table: 10 minutes
Serves: 4
Benefits
Good Source of calcium, iron, protein, zinc, vitamin C, folate, fiber, magnesium
Low sugar, gluten free
Ingredients
1 cup organic canned chickpeas, drained and rinsed well
1 medium organic tomato, seeded and chopped
2 ounces organic feta cheese
1/4 cup organic red onion, finely chopped
1 cup hearts of palm, drained
1 Tbsp. fresh mint
2 Tbsp. fresh organic lemon juice
2 tsp. organic extra virgin olive oil
Preparation
Combine the lemon juice and olive oil. Set aside. Slice the hearts of palm into 1/2 inch thick slices. Add hearts of palm, chickpeas, tomato, feta cheese, onion and mint to a medium serving bowl. Drizzle dressing over salad and toss well to combine.
Nutrition Information
151 Calories, 18 g Carbohydrate, 12 mg Cholesterol, 7 g Total Fat, 4 g Fiber, 6.29 g Protein, 493.29 mg Sodium, 1.85 g Sugars, 2.57 g Saturated fat, 0 trans Fat, 2.67 g Monounsaturated fat, 0.76 g Polyunsaturated fat
Recipe by Kelley Herring