Chickpea Salad

From EatingWell: March/April 2007, The EatingWell Diet (2007) — Subscribe Now!

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.

READER'S COMMENT:

"I tweaked this based on what I had. A can of chickpeas, half a cucumber, small yellow and small red bell pepper. Wish I'd had a tomato! 2 T olive oil and 2 T white wine vinegar, 1 tsp or so Greek seasoning. Tossed together with a...

6 servings, 1 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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.

Nutrition Bonus: Vitamin C (15% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat