June Recipe - Greek Chickpea Salad

INGREDIENTS
2 garlic cloves
1 tablespoon olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
*2 cups canned chickpeas, rinsed and drained
1/4 cup chopped red onion
1 cup quartered grape or cherry tomatoes
1/2 cup chopped orange bell pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh oregano leaves or 1/4 teaspoon dried
1/4 cup Kalamata olives, pitted and chopped
1 1/2 cups seeded, chopped cucumber
1/3 cup crumbled feta cheese

*Read the label to be sure this product is gluten-free.

DIRECTIONS
In a large bowl, combine the garlic, olive oil, lemon juice, and salt. Add the chickpeas, red onion, tomatoes, bell pepper, parsley, oregano, and olives and toss well. For best results, let it marinate a few hours or overnight in the refrigerator to allow the flavors to meld. Just before serving, toss in the cucumbers and feta cheese.

NUTRITION

• Calories 204
• Fat 9 g
• Saturated Fat 2.5 g
• Cholesterol 11 mg
• Carbohydrates 25 g
• Fiber 1.5 g
• Protein 8 g
• Sugars 3 g
• Sodium 518 mg

Serves 1 1/4 cups

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.