Chick Pea Salad
Serve as a side dish with grilled meats or poultry.

• 1 - 19 ounce can chickpeas (garbanzo beans)
• 1 large tomato, chopped
• 3 whole green onions, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Rinse and drain chick peas. Place them in a bowl. Add the tomatoes and onions.
Whisk remaining ingredients together. Toss with chick pea mixture until coated.
Serve immediately or refrigerate for up to 2 days.

Per Serving (excluding unknown items): 234 Calories; 9g Fat (32.3% calories from fat); 7g Protein; 33g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 544mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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