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Nature & Wellness » Healthy Foods » In the kitchen with Kelley: Chickpea Sa chickpea salad Here’s a salad adapted from Allrecipes that I like to make right before I go to bed. I leave it in the refrigerator overnight. In the morning, I put it in containers for the kids and me to take for lunch. It’s healthy, and it’s filling. Chickpea Salad Ingredients 2 (15-ounce) cans of chickpeas (aka garbanzo beans) 1 (15-ounce) can quartered artichoke hearts, drained 1/2 cup black olives 1 cucumber, sliced grape tomatoes 2 celery ribs, diced 2 scallions, sliced 1/3 cup Balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons dried parsley 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon garlic powder 1/2 teaspoon paprika sea salt and pepper, to taste 1/2 cup olive oil Directions 1. In a large bowl, combine chickpeas, artichoke hearts, black olives, cucumber, grape tomatoes, celery and scallions; set aside. 2. In a small bowl, whisk together the Balsamic vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt and pepper. Slowly add olive oil until well combined. Pour the dressing over the salad and stir to coat all the ingredients. Refrigerate at least an hour before serving. -------------------------------------------------------------------------------- Nutrition Facts Chickpea Salad (6 serving) Amount Per Serving Calories 343.0, Total Fat 24.8 g, Saturated Fat 2.8 g, Polyunsaturated Fat 3.1 g, Monounsaturated Fat 13.6 g, Cholesterol 0.0 mg, Sodium 548.3 mg, Potassium 215.7 mg, Total Carbohydrate 29.9 g, Dietary Fiber 4.2 g, Sugars 0.7 g, Protein 4.3 g