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Chick Pea Salad

Servings = 4 | Serving size =about one cup

This recipe can be multiplied by 2, 3, 4.

This healthy recipe keeps well for about 48 hours in the refrigerator.

Serve with whole wheat or gluten-free roll and 1 ounce goat cheese.

AND

Serve with side salad of your choice.

1 medium	red bell pepper
2 15 ounce can	no salt added chick peas (garbanzos)
2 Tbsp	white onion (minced)
2 cloves	garlic (minced)
2	ribs celery (diced)
1 Tbsp	fresh mint (minced)
1/4 tsp	dried tarragon
1 Tbsp	extra virgin olive oil
2 Tbsp	white wine vinegar
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 ounce	feta cheese (crumbled fine)

Preheat the oven to 400°F. Place the red pepper in the oven and roast for about 30 minutes turning about every ten minutes. Remove from the oven and place in a paper bag. When the pepper is cooled the skin will easily slip off. Seed and dice the pepper. (Alternatively bottled roasted, peeled and seeded peppers work very well. Make sure the peppers are packed in water and not oil. Rinse under cold water before dicing.)

Rinse the chick peas under cold water.

Combined the cooled pepper with the rinsed chick peas, onion, garlic, celery, mint, tarragon, olive oil, vinegar, salt and black pepper. Toss well and then add the crumbled feta cheese. Toss again and chill well.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 234 | Calories from Fat 67

Amount Per Serving (% Daily Value)

Total Fat 8g (12%) | Saturated Fat 2g (9%)

Monounsaturated Fat 0g | Trans Fat 3g

Cholesterol 6 mg (2 %) | Sodium 258 mg (11 %)

Total Carbohydrates 32g (11%) | Sugars 7g

Dietary Fiber 9g (36%) | Protein 11g

Vitamin A 22% | Vitamin C 96 % | Calcium 11% | Iron 18%

Vitamin K 17 mcg  | Potassium  460 mg | Magnesium  59 mg