Chickpeas Salad (WW Friendly)
Ingredients:
- Bulgur wheat – 1 cup, uncooked
- Cucumber – 1, diced
- Chickpeas – 1 can (15 oz), drained and rinsed
- Red onion – 1/4 cup, finely chopped
- Fresh parsley – 1/2 cup, chopped
- Fresh mint – 1/4 cup, chopped
- Feta cheese – 1/4 cup, crumbled (use reduced-fat if possible)
- Pistachios – 1/4 cup, chopped (unsalted if available)
- Lemon juice – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt and pepper – to taste
Instructions:
- Cook the bulgur wheat: Place the bulgur in a bowl and pour 2 cups of boiling water over it. Cover and let it sit for about 15-20 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork.
- Prepare the vegetables: While the bulgur is cooking, dice the cucumber, finely chop the red onion, parsley, and mint.
- Combine ingredients: In a large bowl, combine the cooked bulgur, cucumber, chickpeas, red onion, parsley, mint, feta cheese, and pistachios.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Toss the salad: Pour the dressing over the salad and toss until everything is well mixed.
- Serve: Divide the salad into 6 equal servings, each about 1 cup.
Nutritional Information (per serving):
- Calories: Approximately 200
- Protein: 6-8g
- Carbohydrates: 25-28g
- Fat: 7-8g
- Fiber: 6-7g
Weight Watchers Points (per serving):
- WW Points: 5 points per serving
Tips:
- Boost flavor: Add a dash of sumac or a bit of minced garlic to the dressing for extra flavor.
- Meal prep: This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
- Extra veggies: Feel free to add more chopped vegetables like bell peppers or cherry tomatoes to bulk up the salad without adding many points.
This salad is packed with flavor and nutrients while keeping the points low, making it a great addition to your Weight Watchers meal plan. Enjoy!
Ingredients:
- Bulgur wheat – 1 cup, uncooked
- Cucumber – 1, diced
- Chickpeas – 1 can (15 oz), drained and rinsed
- Red onion – 1/4 cup, finely chopped
- Fresh parsley – 1/2 cup, chopped
- Fresh mint – 1/4 cup, chopped
- Feta cheese – 1/4 cup, crumbled (use reduced-fat if possible)
- Pistachios – 1/4 cup, chopped (unsalted if available)
- Lemon juice – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt and pepper – to taste
Instructions:
- Cook the bulgur wheat: Place the bulgur in a bowl and pour 2 cups of boiling water over it. Cover and let it sit for about 15-20 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork.
- Prepare the vegetables: While the bulgur is cooking, dice the cucumber, finely chop the red onion, parsley, and mint.
- Combine ingredients: In a large bowl, combine the cooked bulgur, cucumber, chickpeas, red onion, parsley, mint, feta cheese, and pistachios.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Toss the salad: Pour the dressing over the salad and toss until everything is well mixed.
- Serve: Divide the salad into 6 equal servings, each about 1 cup.
Nutritional Information (per serving):
- Calories: Approximately 200
- Protein: 6-8g
- Carbohydrates: 25-28g
- Fat: 7-8g
- Fiber: 6-7g
Weight Watchers Points (per serving):
- WW Points: 5 points per serving
Tips:
- Boost flavor: Add a dash of sumac or a bit of minced garlic to the dressing for extra flavor.
- Meal prep: This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
- Extra veggies: Feel free to add more chopped vegetables like bell peppers or cherry tomatoes to bulk up the salad without adding many points.
This salad is packed with flavor and nutrients while keeping the points low, making it a great addition to your Weight Watchers meal plan. Enjoy!