Chickpea and Sundried Tomato Salad (Pre-Op)
- Time: 5-10 minutes
- Servings: 1
- Stage: Pre-Op
INGREDIENTS:
- Chickpeas, cooked - 1 cup (164 grams)
- Cucumber - 1/2 medium (150 grams)
- Sundried tomatoes, drained of oil - 40 grams or 1.5 oz
- Red onion, chopped - 2 tbsp (20 grams)
- Arugula or spinach - 1 handful (30 grams)
- Sea salt - 1/8 tsp
- Black pepper - 1/8 tsp
- Lemon, juice only - 1/4 medium (12 grams)
INSTRUCTIONS:
- Drain and rinse the chickpeas.
- Chop the cucumber and red onion. Finely chop the sundried tomato (make sure to drain as much oil as possible from them).
- Add all the ingredients except the lemon juice to a bowl. Add the lemon juice only when serving (if eating at a later time, simply put the lemon wedge together with the salad). Mix and enjoy!
*Note: Stays fresh in the refrigerator for about 1 day.
NUTRITION FACTS per serving:
- Calories 400
- Protein 19 grams
- Carbs 64 grams
- Fat 10 grams
- Fiber 17 grams
- Sugar 16 grams
- Iron 34% DV
- Calcium 17% DV
- Sodium 18% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, pre-op, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.