Chickpea Salad

May 17th, 2009

  • 1 can (15 ounces) chickpeas, rinsed
  • 3 cups peeled, seeded and diced cucumber
  • 2 cups halved grape tomatoes (or cherry tomatoes)
  • 1/4 cup crumbled reduce-fat feta cheese
  • 1/4 cup diced red onion
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Freshly ground pepper to taste

Place chickpeas, cucumber, tomatoes, cheese, onion, olive oil, vinegar and pepper in a medium bowl.  Mix until coated.

Makes 4 servings

This is a great side salad!  Or, eat a double portion for a vegetarian lunch, using the chickpeas as your main source of protein.

  • Nutritional information per serving:  Calories 150, Fat 6grams, Saturated fat 1 1/2 grams, Protein 5 1/2 grams, Carbs 20 grams, Fiber 4 grams, Sodium 110 milligrams, Cholesterol 4 1/2 milligrams

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