INGREDIENTS (Serves 4)
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Salad
1/2 cup shredded red cabbage
1 (15 oz) can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 cup diced cucumber
1/2 cup chopped celery
1/2 cup chopped orange bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup sliced red onion
1/2 cup thinly sliced radish
1/3 cup diced carrots
1/3 cup chopped cilantro
1/3 cup chopped dill
1/3 cup pomegranate seeds
Dressing:
1/3 cup red wine vinegar
1/8 cup olive oil
2 tbsp honey
1/2 tsp salt
1 tsp dried oregano
1 tsp dried parsley
Black pepper to taste (or 1/2 tsp)
PREPARATIONS
- Finely chop the red cabbage. Chop the tomatoes, cucumber, celery, bell peppers, radish, red onion, and carrots. Roughly chop the herbs and add everything to a large mixing bowl.
- Rinse and drain the chickpeas, then add them to the bowl along with the pomegranate seeds.
- In a small bowl, whisk together the red wine vinegar, olive oil, honey, salt, oregano, parsley, and black pepper until well combined.
- Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
For deeper flavor, allow the salad to sit for 10–15 minutes before serving, or refrigerate for a few hours to let the vegetables fully absorb the dressing.
Serves 4. Approximately 1.5–2 cups per serving.
This is a Step 2 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
16g carbohydrate, 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 240 calories, 7g protein, 28g carbohydrate, 5g fiber, 9g fat
WITHOUT DRESSING:
FOR JOURNALING ON THE F FACTOR DIET:
10g carbohydrate, 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 140 calories, 6g protein, 18g carbohydrate, 5g fiber, 2g fat
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