Chickpea Vegetable Salad
Excellent served with grilled meat or poultry .

Servings: 16

1 - 20 ounce can chickpeas, rinsed and drained
1 red onion, diced
1 rib celery, diced
1 large red bell pepper, diced
1 tablespoon cilantro, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh mint, chopped
2 garlic cloves, minced
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Mix first 4 ingredients in a bowl.

Add rest of ingredients chill 1 hour to overnight and serve.

Per Serving: 79 Calories; 4g Fat (42.2% calories from fat); 1g Saturated Fat; 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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