Chickpea Salad
http://www.eatingwell.com/recipes/chickpea_salad.html
From EatingWell: March/April 2007, The EatingWell Diet (2007)Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. The Creamy Dill Ranch is great with it, but would also be good with a tangy vinaigrette.
6 servings, 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 7-ounce can chickpeas, rinsed
- 3 cups cucumber, peeled, seeded and diced
- 2 cups grape tomatoes, halved (or cherry tomatoes)
- 1/4 cup crumbled reduced-fat feta cheese
- 1/4 cup red onion, diced
- 1/2 cup Creamy Dill Ranch Dressing
- Freshly ground pepper, to taste
Preparation
- Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated.
Nutrition
Per serving : 90 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 14 g Carbohydrates; 5 g Protein; 3 g Fiber; 238 mg Sodium; 285 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat