Mediterranean Chickpea Salad
From sosousme 13 years ago
- 10 to make
- Serves 6
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 shopping list
- 2 cups peeled and seeded diced cucumber shopping list
- 1 pint cherry tomatoes (or grape tomatoes ) halved shopping list
- 1/4 cup diced red onion shopping list
- 1/4 - 1/2 cup crumbled feta cheese shopping list
- 2 - 3 teaspoons minced fresh parsley shopping list
- 1 teaspoon minced fresh mint, (optional, but good) shopping list
- 1/2 cup good quality extra virgin olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- salt and freshly ground pepper, to taste shopping list
How to make it
- 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.
- 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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