Chickpea and Feta Salad
Replace a meat entrée with this protein-rich chickpea salad.
Makes 4 servings
Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. Eat a double portion for a vegetarian lunch, using the chickpeas as your main source of protein.
Ingredients:
1 can (15 oz.) chickpeas, rinsed
3 cups peeled, seeded and diced cucumber
2 cups halved grape tomatoes (or cherry tomatoes)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup diced red onion
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
Freshly ground pepper to taste
Instructions:
Place chickpeas, cucumber, tomatoes, cheese, onion, olive oil, vinegar and pepper in a medium bowl. Mix until coated.
Nutrition Information |
Per Serving |
---|---|
Calories | 150 |
Fat | 6 g |
Saturated fat | 2 g |
Cholesterol | 5 mg |
Protein | 6 g |
Carbohydrates | 20 g |
Fiber | 4 g |
Sodium | 110 mg |
Exchanges: 1 starch, 1 protein, 1 fat
Updated May 14, 2012