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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