Servings: Makes 4 large servings or 6 small servings

Ingredients:

For the Smoked Chickpeas:

• 1 540 ml can no-salt-added chickpeas
• 1 tbsp olive oil
• 2 tsp onion powder
• 2 tsp garlic powder
• 3 tsp smoked paprika

For the Salad Base:

• 3 cups mixed greens or chopped romaine lettuce
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup green onion, thinly sliced
• 2 tbsp fresh parsley, finely chopped

For the Lemon-Herb Dressing:

• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1.5 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp sugar
• Zest of lemon (optional)

Directions

1. Preheat oven to 500⁰ F.
2. Drain and rinse chickpeas.
3. Combine chickpeas with olive oil and spices in a bowl.
4. Line a baking sheet with parchment paper and evenly spread out the chickpeas.
5. Broil in the oven for 6-8 minutes (watch closely to make sure they don’t burn).
6. Wash and prepare vegetables and place them into a large mixing bowl.
7. Prepare the lemon-herb dressing in a small cup or bowl and pour it over the salad. 
8. When the chickpeas are cooled, add them to the salad and toss until combined.

The dressing will soften the greens, so recipe is best if eaten on same day as prepared.

Nutritional Information Per Serving (1/4 of recipe)

Calories: 255
Protein: 11.5 g
Fiber: 6 g
Sodium: 6 mg
Potassium: 450 mg
Phosphorous: 137 mg

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes