greek chickpea salad

Name: greek chickpea salad Recipe
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cans chickpeas- drained; i ear of corn; 1/2 a med red onion- chopped; 1/2 cucumber- peeled seeded & chopped; 2to3 banana peppers- chopped; 2to3 roma tomatoes- seeded & chopped; fresh basil- tbsp chopped; italian parsley- 3 tbsp chopped; fresh mint- 1/3 c; 3 tbsp fresh lemon juice; 1 tbsp dijon mustard; 1.5 tbsp evoo; 1 clove garlic minced; 1/2 feta (optional but great); salt & pepper to taste

Minutes to Prepare: 20

Number of Servings: 4

Ingredients

2 cans chickpeas- drainedi ear of corn1/2 a med red onion- chopped1/2 cucumber- peeled, seeded & chopped2to3 banana peppers- chopped2to3 roma tomatoes- seeded & choppedfresh basil- tbsp choppeditalian parsley- 3 tbsp choppedfresh mint- 1/3 c3 tbsp fresh lemon juice1 tbsp dijon mustard1.5 tbsp evoo1 clove garlic, minced1/2 feta (optional, but great)salt & pepper to taste

Directions

Combine all the ingredients up to the lemon juice in a bowl. Whisk lemon juice, mustard, olive oil, and garlic and olives in small bowl and pour over rest. Stir and add salt if necessary & fresh ground pepper (lots). Cover and let sit in fridge for an hour to marinate. (dont forget the fresh mint!)

Serving Size:�makes 4 11/2 cup servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 145.1
Total Fat: 9.6 g
Cholesterol: 16.7 mg
Sodium: 350.2 mg
Total Carbs: 11.3 g
Dietary Fiber: 2.5 g
Protein: 4.6 g

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