Sunday, December 6, 2009

Chickpea Salad

6 servings, 1 cup each
Time: 10 minutes

1 7-ounce can chickpeas, rinsed
3 cups cucumber, peeled, seeded and diced
2 cups grape tomatoes, halved (or cherry tomatoes)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup red onion, diced
1/2 cup Creamy Dill Ranch Dressing
Freshly ground pepper, to taste

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

Per serving:
90 calories;
2 g fat (1 g sat, 0 g mono);
3 mg cholesterol;
14 g carbohydrates;
5 g protein;
3 g fiber;
238 mg sodium;
285 mg potassium.

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