Wednesday, September 29, 2010
Lemon Garbanzo Salad
Since I have embarked on my new heart healthy lifestyle, I have been eating a lot of salad! :)
Here's a great recipe for a chick pea salad, adapted from Cooking Light. The chick peas add a lot of protein, which I need since I eat mostly a vegetarian diet. Also, I used couscous instead of bulgur (you could also use whole wheat couscous).
Lemon Garbanzo Salad with Feta
Couscous (or Bulgur)
Fresh lemon juice
1 can chickpeas (I used no-salt added)
1/2 cucumber, finely chopped
1 large celery, finely chopped
2 T. finely chopped red onion (or more if desired)
2 T. feta crumbled
handful fresh dill, chopped
drizzle of extra virgin olive oil
freshly ground pepper
Cook couscous (or bulgur) according to directions on back of box (for 2 servings). Rinse and drain chickpeas. Gently mix chickpeas, cuke, celery, onion, feta, dill, and pepper together in a medium sized bowl. Drizzle olive oil on top, and squeeze juice from 1 lemon on top. When couscous has cooled, squeeze some lemon juice on top, then add it to the veggie mixture. (If you are so inclined, you could add a pinch of salt!).
You can eat this chilled or at room temperature. It's great stuffed into a whole wheat pita pocket with some lettuce.