Salads, Side Dishes
1 can (19 oz/540 mL) chick peas drained and rinsed
1 red or yellow pepper seeded and chopped
1 green pepper seeded and chopped
1 cup chopped sweet onion
3/4 English cucumber unpeeled, halved, seeded and chopped
1 med. tomato chopped
1/3 cup minced fresh basil
2 tablespoons minced fresh, dillweed
1 clove garlic minced
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 cup pitted and halved black olives
salt and freshly ground black pepper
1/2 cup crumbled light feta cheese
Place the drained chick peas in a large bowl. Add the peppers, onion, cucumber, tomato, basil, dillweed, and garlic; mix well. Add the lemon juice, olive oil, olives, salt and pepper to taste; toss gently to mix. Crumble the feta cheese over the top, cover, and chill before serving.
When ready to serve, adjust seasonings and drain off any excess liquid.
Keeps for up to 2-3 days in refrigerator.
77 calories, 4.1 gr. fibre, 8.5 g fat per serving