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½ cup dried chickpeas
Butter lettuce leaves
1 lime, juiced
1-tablespoon sugar
1-tablespoon olive oil
2 garlic cloves, finely minced
1 mango, diced
1 cup grape tomatoes, cut in half
½ cup red onion, diced¼ cup cilantro leaves, chopped
¼ cup fresh mint leaves, chopped
Salt and pepper, to taste
Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
Separate the butter lettuce leaves. Wash and dry them gently; set aside. Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.
In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.
Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.
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Nutrition Facts
Serving Size
Servings Per Container
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| Amount Per Serving |
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Calories
144
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Calories From Fat
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% Daily Value *
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Total Fat
3.5g
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Saturated Fat
.5g
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Trans Fat
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Cholesterol
0mg
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Sodium
206mg
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Total Carbohydrate
26g
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Protein
4.5g
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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