Ingredients
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 cup cooked USA red or regular lentils
1 cup cooked USA green split peas
1 8-ounce can of sauerkraut, drained and rinsed
1⁄2 cup celery, diced
1⁄2 green bell pepper, seeded and diced
1 tomato, seeded and diced
Dressing ingredients:
2⁄3 cup rice vinegar
1⁄4 cup water
1⁄4 cup sugar
1 tablespoon fresh parsley
Salt and pepper to taste
Method
Combine chickpeas, lentils, split peas, celery, bell pepper and tomato.
In a small bowl, combine the dressing ingredients.
Add dressing to the salad and refrigerate overnight.
Nutrition:
| Calories | 133 |
| Protein | 6 g |
| Carbohydrates | 26 g |
| Fiber | 6 g |
| Total Fat | <1 g |
| Saturated Fat | 0 g |
| Iron | 2 mg |
| Sodium | 313 mg |
| Folate | 85 mcg |
| Calcium | 34 mg |
| Magnesium | 33 mg |