Chick Pea Salad

Name: Chick Pea Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: * Mancini RAoasted Peppers 1 serving (remove); * Kalamata Green Olives pitted 1 oz (remove); * Celery raw 1 stalk large (11-12 long) (remove); * Cucumber (with peel) 0.25 cucumber (8-1/4) (remove); * Grape Tomatoes (about 21 tomatoes per serving) 1 serving (remove); * Parsley 1 tbsp (remove); * Oregano ground 1 tsp (remove); * *Extra Virgin Olive Oil 1 tbsp (remove); * *Nakano Seasoned Rice Vinegar 1.5 tbsp (remove); * Athenos Reduced Fat Feta Cheese (1/4 cup serving) 1 serving (remove); * Chickpeas (garbanzo beans) 0.50 cup (remove); # Scallions raw 2 medium (4-1/8 long) (remove)

Minutes to Prepare: 15

Number of Servings: 4

Ingredients

* Mancini RAoasted Peppers, 1 serving (remove) * Kalamata, Green Olives, pitted, 1 oz (remove) * Celery, raw, 1 stalk, large (11"-12" long) (remove) * Cucumber (with peel), 0.25 cucumber (8-1/4") (remove) * Grape Tomatoes (about 21 tomatoes per serving), 1 serving (remove) * Parsley, 1 tbsp (remove) * Oregano, ground, 1 tsp (remove) * *Extra Virgin Olive Oil, 1 tbsp (remove) * *Nakano Seasoned Rice Vinegar, 1.5 tbsp (remove) * Athenos Reduced Fat Feta Cheese (1/4 cup serving), 1 serving (remove) * Chickpeas (garbanzo beans), 0.50 cup (remove)# Scallions, raw, 2 medium (4-1/8" long) (remove)

Directions

Cut all vegetables into small dice (about the size of the chick peas). Chop Parsley. Add all to bowl. Add Feta to bowl. Drizzle the oil and vinegar over all. Refrigerate until ready to eat.

Number of Servings: 4

Recipe submitted by SparkPeople user SALLYANNEV.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 129.6
Total Fat: 6.8 g
Cholesterol: 2.5 mg
Sodium: 456.0 mg
Total Carbs: 13.9 g
Dietary Fiber: 2.4 g
Protein: 3.9 g

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