Simple Mediterranean Chickpea and Feta Salad
|Garbanzo beans||1 Can (10 oz), drained|
|Tomatoes||1 Cup (16 tbs), chopped|
|Green bell pepper||1 Cup (16 tbs), chopped|
|Red bell peppers||1 Cup (16 tbs), chopped (Capsicum)|
|Red onion||1⁄2 Cup (8 tbs), finely chopped|
|Spanish olives||1 Cup (16 tbs), sliced|
|Low fat feta cheese||1 Cup (16 tbs), crumbled|
|Lemon||1⁄2 Large, juiced|
|Olive oil||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Fresh oregano||2 Tablespoon, minced|
|Fresh thyme||1 Teaspoon, minced|
Combine ingredients in a large bowl, and then refrigerate for 30 minutes prior to serving.
What’s good for me in this dish?
Garbanzo beans contain molydbenum, manganese, folate and fiber. Fiber lowers cholesterol, and is great for digestive health. It also helps regulate blood sugar. It also contains the trace mineral, molybdenum.
Molybdemun is a component of the enzyme sulfite oxidase, which helps us detoxify sulfites added to prepared foods. Tomatoes provide a great source of vitamins C, A and K, not to mention the antioxidant and cancer preventing benefits of Lycopene. Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.
Amount Per Serving
Total Fat: 6.92g
Total Carbs: 18.86g
Dietary Fiber: 4.06g
Weight Watchers Points 4
This recipe is excerpted from the book Cooking Light Salads by Kristi Rimkus. To purchase this book, please visit: Cooking Light.