Greek Chickpea Salad
This awesome recipe is courtesy of Jen Ozick. Read more about her here.
This recipe would be a great way to get “healthy” carbs into your meals early in the day!
2 (15 oz) cans garbanzo beans, drained
2 seedless cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1 small red onion, chopped
2 garlic cloves, minced
1 (15 oz) can black olives, drained and chopped
4 oz feta cheese, crumbled
1/2 cup Light Italian salad dressing
1/2 lemon, juiced
1/2 tsp garlic salt
1/2 tsp ground black pepper
Combine all ingredients. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts: Calories: 375; Protein: 17g; Carbohydrates: 53.9g; Fat: 11.9g;
Dietary Fiber: 15.5g; Sugars: 12.8g.
Did you know!
Garbanzo beans are also called “chickpeas”. In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War, they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee.