Chick Pea Tabouleh Salad

When I got home from a doctor’s appointment and the grocery store today, the chicken legs I bought on sale sounded so good I baked off 4 of them for lunch.  Needed something green to have with them and decided my fresh bunch of parsley and cut cucumber in the fridge would make a nice Middle Eastern salad.  Had a can of chick peas in the pantry and added a few of those to make this salad a bit more substantial.  DELICIOUS!

This recipe is suitable once you reach the legumes level of Atkins Phase 2 carb re-introduction ladder.  Although chick peas, also known as garbanzo beans, are a little carby, they are low on the glycemic load index, so they have little impact on your blood glucose maintenance.  Therefore they are one of the healthiest dried beans you can eat, if you eat beans at all.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site:

DISCLAIMER: I elect not to be paid for this book promotion nor for the inclusion of my recipes therein. I do so because they are wonderful cookbooks you will want to add to your low-carb cook collection.


1 c. parsley, chopped

½ c. cucumber, chopped

½ c. canned chick peas, drained

1 T. fresh lemon juice

1 clove minced garlic

1 T. green onion, chopped fine

3 T. extra virgin olive oil

½ c. finely diced tomato

1/8 tsp. each sea salt and coarse black pepper

DIRECTIONS:  Chop vegetables and place in medium decorative serving bowl.  Add all remaining ingredients and stir to mix well.  Serve at once with your desired meat.

NUTRITIONAL INFO:   Makes 4 servings each containing:

138 cals, 10.7g fat, 9.65g carbs, 2.3g fiber, 7.35g NET CARBS, 2.32 g protein, 188 mg sodium


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