Wash and cut the lettuce, green onion, pepper, and tomato. Add in the garlic and chickpeas and give it a toss.
In a jar, add in the olive oil, red wine vinegar, and brown sugar. Add salt and pepper to taste. Give it a shake. Drizzle over the salad to lightly coat.
Use fresh ingredients. I soaked dried chickpeas and cooked, then froze until needed rather than use canned.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (42%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 85mg||3 %|
|Potassium 145.8mg||4 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.3g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
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