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Chickpea Salad

March/April 2007, The EatingWell Diet (2007)

Your rating: None Average: 4.2 (31 votes)

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:
"A quick, great tasting salad. I made a simple lemon and olive oil dressing instead of the creamy dill ranch. A nice break from the traditional leafy green salads! "
Chickpea Salad Recipe

6 servings, 1 cup each

Active Time:

Total Time:

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 (recipe follows)
  • Freshly ground pepper, to taste

This recipe calls for:

Preparation

  1. 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).

Carbohydrate Servings: 1

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


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