16 Ounce, drained, rinsed, and dried with a paper towel (1 Can, Garbanzo Beans)
1⁄2 , sliced in half slices (May Use A Regular Cucumber)
Green bell pepper
1⁄2 , chopped
Red bell pepper
1⁄2 , chopped
5 Ounce (Half Of A 10 Ounce Container, May Use Cherry Tomatoes)
1⁄4 Cup (4 tbs)
1⁄2 Teaspoon (May Use Freshly Ground Black Pepper)
1⁄4 Cup (4 tbs) (Lighter Flavor)
Drain and rinse a 16-oz. can of chick peas, Pat dry with a paper towel. Place into a large mixing (or serving) bowl. Add 1/2 of and English cucumber, sliced into half-slices, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1/2 of a 10-oz. container of halved grape tomatoes, and 1/4 cup chopped cilantro. Stir to combine. Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon seasoned pepper, and 1/4 teaspoon salt over the top. Stir again, to combine flavors. Drizzle about 1/4 cup lighter flavor olive oil over the top, and fold it into the salad. You may serve this salad immediately, but it is actually better if you cover it with plastic wrap and place it in the refrigerator for about 4 hours, or until ready to serve. This is a nutritious, low calorie salad that is beautiful, and you will love the blend of flavors. It can serve as an entire meal! Enjoy!!! --Betty :)
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Looking for something simple yet satisfying for your weekend lunch or weekday supper? Then this warmly-spiced, rough-and-ready chickpea salad recipe from Betty’s kitchen is what you will need to fill you up. Ready in less than half and hour, this irresistibly good salad bursting with Mediterranean flavors and health isn’t just appeasing to the gut, but also appealing to the gut. Stream the video to master the art of making colorful chickpea salad at home.