 Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 large tomato, diced
1 medium cucumber, diced
1 yellow pepper, seeded and diced
2 tbsp chopped kalamata olives
¼ cup red onion, diced
½ cup crumbled feta cheese
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
1 tsp dried oregano
Pinch each salt and pepper
½ cup fresh chopped parsley, optional
Method:
In a large serving bowl, mix chickpeas, tomato, cucumber, yellow pepper, olives, onion and feta cheese. In a small jar or container with lid, combine olive oil, lemon juice, oregano, salt and pepper. Shake well and pour dressing over salad. Add parsley if using. Toss to combine and enjoy.
Makes 4 servings. Per serving:
300 calories | 11g protein | 17g total fat | 4g saturated fat | 8g mono fat | 5g poly fat | 23g carbohydrate | 2g sugar | 6g fiber | 542mg sodium
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