Friday, September 4, 2015

Chick Pea Vegetable Salad ( Weight Watchers)

Need a quick Weight Watchers lunch idea? Chick Peas are high in protein, flavor, fiber, and vitamins- ! This simple vegan chick pea vegetable salad is REALLY easy and FAST to make and is delicious.

I just opened a can, lightly mashed the chick peas with a fork, added some chopped red onion, a little chopped celery, chopped red sweet pepper, parsley, dill, lemon juice and spices, and topped it with a flavored balsamic vinegar ! A healthy rainbow packed lunch in minutes and it's filling, fast, and hearty. Yet, kind to my waistline- with only 2 Points Plus.

I made this recipe for one. Why? Because I'm trying to follow WW and I wanted it to be very low in points. On Weight Watchers the chick pea mash is about 2 points Plus per serving. ( which is the entire recipe) Want to serve more people, just double, triple or quadruple the recipe.

The best part of it is that you can eat the chickpea mash on a romaine lettuce leaf instead of bread. I know there are delicious gluten free breads and gluten free crackers - if you have some - go for will taste fabulous.  But, I prefer to eat grain free, so I'll be using romaine lettuce leafs as my base. Yum!!

Flavor without calories
 I used flavored vinegar that has very few calories ( 15) but lots of flavor to give the salad a kick- I did not use oil, but it didn't need it!

     You can buy flavored vinegars in some supermarkets, specialty shops,  or order online. 
They are a little pricy, but so worth it 
Order online: . Infused Balsamic Quartetto - Raspberry, Blackberry, Green Apple & Mango (Pack of 4 x 150ml)

You can use this same recipe to make a smooth spread

If the salad doesn't interest you , you can make it into a fabulous chick pea spread by just putting all the ingredients into the food processor but with 1 teaspoon of olive oil but omit the flavored vinegar. It will come out a humus consistency that you can eat as a spread ( The oil will increase the points)

You can vary the veggies as well: 

  • sliced scallions
  • chopped dill
  • diced tomatoes 
  • chopped fresh cilantro
  • diced cucumber

This is a wonderful plant based lunch that is gluten free, vegan, and delicious. If you make it in advance, it is even better as the flavors have time to mingle. I like to eat mine always at room temperature. It's filling and remember it's only 2 Points Plus on WW!! Amazing!!

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: None

1/2 cup cooked chickpeas, drained and smashed
1/4 cup of chopped red onion
1/4 cup of chopped cucumber
1/4 cup diced tomatoes
1/4 cup of chopped celery
1/4 cup chopped parsley
1 teaspoon of cumin
salt and cracked pepper to taste
1/4 cup of flavored vinegar

Put the chickpeas in a bowl. Using a fork or spoon smash the chickpeas along the side of the bowl. When they get to the consistency you like, toss the chickpeas with the rest of the ingredients.

Want to make it a meal? Add a Weight Watcher type soup! 
Eat it with my 
WW style egg drop soup ( only 1 PP and take 5 minutes to make)
or my 15 minute Green Pea soup

I Will Be Linking this recipe to my Daily Blog Carnival List 

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1 comment:

  1. What a wonderful, versatile recipe, Judee! I love chick peas and they are so nutritious as well! Both your salad and the dip look scrumptious. Thank you for sharing with us at the Hearth and Soul hop.


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