Mediterranean Chickpea Salad

A couple of nights ago we had grilled steaks. I would've loved a pasta salad, but this option was high in fiber, high in protein, considered good carbs, and low in fat. It is very similar in idea as one of my favorite salads, Orzo Greek Salad, so it was a must-try.

The salad turned out nice and surprisingly Chrsitian ate almost all of his chick salad. I say 'surprisingly' because chickpeas is not something we normally eat a lot of. I feared that he would screw his nose up at it, but he didn't. Alex, on the other hand is a different story. He continues to be picky about almost everything.

Mediterranean Chickpea Salad

1 can Chickpeas, drained and rinsed in water
1/8 cup Parsley, chopped
1/2 cup Red Bell Pepper, diced
1/2 cup Tomato
1/2 cup Black Olives, sliced
1/4 cup Red Onion, diced
1/4 cup Feta, crumbled
Kraft Greek-Feta Salad Dressing to taste

1. Combine chickpeas, parsley, red bell pepper, tomato, black olives, red onion and feta.
2. Add dressing to your desire. I normally do measure, but I was in a rush and just added what I thought looked good.
3. Toss and chill for 1 hour.

Comments

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