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This can be a filling, stand-alone salad. The beans, artichokes, cheese, and lemon olive oil dressing are perfectly matched. Use any variety of beans or cheese you prefer.
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 1/2 cups canned red kidney beans, drained and rinsed
- 1/2 cup diced red bell pepper
- 3 canned artichokes, drained and chopped
- 12 large marinated olives, quartered (about 1/4 cup)
- 1/3 cup crumbled feta cheese (about 1 1/2 oz)
DRESSING
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp finely chopped garlic
- 1 1/2 tsp finely chopped jalapeño pepper (or 1/2 tsp hot chili sauce)
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- pinch of pepper
GARNISH
- 1/3 cup chopped fresh basil
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- In a large serving bowl, combine the chickpeas, kidney beans, red pepper, artichokes, olives and feta.
- To prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic, jalapeño, basil, oregano and pepper in a small bowl. Pour the dressing over the salad and toss. Garnish with fresh basil and serve.
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Nutritional Analysis per Serving
| Calories |
229 |
| Protein |
10 g |
| Fat |
8 g |
| Saturated Fat |
1.4 g |
| Carbohydrates |
29 g |
| Cholesterol |
3 mg |
| Sodium |
450 mg |
| Fiber |
9 g |
Prep Time: 15 minutes
Make Ahead: Can be made early in the day with dressing and allowed to marinate.
Serves 6
Nutrition Watch: Chickpeas are a good source of protein and a very good source of folic acid, fiber and manganese. The fiber can help lower cholesterol and improve blood-sugar levels.
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