Low-Calorie Cranberry-Walnut Chickpea Salad

Swap out chicken for chickpeas in this satisfying vegetarian main dish, perfect for a low-calorie lunch. The sweet-tart flavor of cranberries, combined with the crunch of toasted walnuts and celery, makes this salad a delightful and healthy choice. Serve it over leafy greens or use it as a filling for a nutritious sandwich.

Ingredients:

• ¼ cup low-fat plain strained yogurt, such as Greek-style
• 1 tablespoon minced onion
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• ¼ cup diced celery
• ¼ cup dried cranberries
• ¼ cup chopped walnuts, toasted

Directions:

1. In a medium bowl, mix yogurt, onion, lemon juice, and salt.
2. Add chickpeas, celery, cranberries, and toasted walnuts; toss to coat.

Tip:
For enhanced flavor, toast the walnuts before use. Place chopped nuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant (2 to 4 minutes).