PREP: 35 minutes CHILL: 4 to 24 hours MAKES 4 servings
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
2 cups chopped, seeded cucumber (1 medium)
1 cup coarsely chopped tomatoes (2 medium)
1 cup coarsely chopped green sweet pepper (1 large)
1⁄2 cup thinly sliced red onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon finely snipped fresh mint
1 tablespoon lemon juice
2 cloves garlic, minced
1⁄2 cup crumbled reduced-fat feta cheese (2 ounces)
Salt
Ground black pepper
2 cups torn mixed salad greens or romaine
1 In a large bowl combine drained garbanzo beans, cucumber, tomatoes, sweet pepper, and red onion.
2 For dressing, in a small bowl whisk together oil, red wine vinegar, mint, lemon juice, and garlic. Pour dressing over garbanzo bean mixture; toss to coat. Cover and chill for 4 to 24 hours.
3 To serve, stir feta cheese into salad. Season to taste with salt and black pepper. Serve over mixed greens.
PER SERVING: 200 cal., 10 g total fat (3 g sat. fat), 5 mg chol., 694 mg sodium, 25 g carb., 7 g fiber, 11 g pro.
Vegan Icon make it vegan
Substitute crumbled feta-flavor soy cheese for the feta cheese.
tip
If you love croutons, make your own by toasting cubes of a hearty wheat or multigrain bread. Purchased croutons are usually high in calories, fat, and sodium.
