Loaded Chick Pea Salad
Carrots, cucumbers, tomatoes, onion and spinach marinate in a red wine vinegar dressing. The longer you let the vegetables and garbanzo beans soak in the dressing, the better it tastes which makes it the perfect make-ahead recipe.
Servings 4 servings
Calories 102kcal
Ingredients
- 1 can chick peas garbanzo beans, rinsed and drained
- 1/2 cup red onion diced (approx. 1/2 onion)
- 1/2 cup cucumber diced (approx. 1/2 a large cucumber)
- 1/2 cup tomato diced approx. 1 plum tomato
- 1/2 cup carrot sliced thin (about 1 large carrot)
- 1/2 cup baby spinach leaves sliced into strips
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1/4 cup feta cheese crumbled
Instructions
- Add all of the ingredients to a large bowl and mix well.
- Preferably, refrigerate for about 2 hours so that flavors meld.
- Top with feta cheese.
Notes
Leave out carrots and use low-fat cheese to keep recipe South Beach Phase 1 compliant.
Nutrition
Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 151mg | Sugar: 2g | Vitamin A: 3100IU | Vitamin C: 5.3mg | Calcium: 65mg | Iron: 0.5mg