Mediterranean Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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We all know, or at least are hearing, about how heart healthy the Mediterranean diet is. This recipe uses the Mediterranean principle of eating; use it as a side dish, or simply put it on some lettuce and call it lunch. Ingredients:
2 cups cooked chickpeas or 1 (15 1/2 - ounce) can drained and rinsed |
2 cups peeled and seeded diced cucumber |
1 pint cherry tomatoes (or grape tomatoes ) halved |
1/4 cup diced red onion |
1/4 - 1/2 cup crumbled feta cheese |
2 - 3 teaspoons minced fresh parsley |
1 teaspoon minced fresh mint, (optional, but good) |
1/2 cup good quality extra virgin olive oil |
1/4 cup red wine vinegar |
salt and freshly ground pepper, to taste |
Directions:
1. Combine the first 6 ingredients, and the optional mint if using, in a large bowl. In a small bowl whisk together the olive oil and vinegar, season with salt and pepper. Pour enough dressing on the salad to coat well, (reserve any unused dressing for another use). Taste and adjust seasonings. Chill for at least 1 hour; stir and serve. Makes 4 - 6 servings.
2. Per Serving: 263 Calories; 16g Fat (3g Sat, 10g Mono, 2g Poly); 8g Protein; 25g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 262mg Sodium.
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