Smoked paprika gives this salad a warm ruby color and smoky flavor that combines well with pungent feta and cooling mint. You can mix this salad with couscous or serve over a bed of cooked couscous as an entree.
• 4 cups canned chickpeas, drained and rinsed well
• 1 / 4 cup minced red onions
• 1 / 4 cup chopped pitted kalamata olives
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons smoked paprika
• 1 / 3 cup crumbled low-fat feta cheese
• 1 / 4 cup chopped parsley
• 1 / 4 cup chopped fresh mint
• Fresh-ground black pepper, to taste
• 4 cups field greens or 6 lettuce leaves, optional
Combine all ingredients except lettuce in a large mixing bowl; toss with a spoon. Let marinate 15 minutes or refrigerate overnight. Serve as is or over a bed of lettuce leaves or field greens. Makes 8 to 10 servings.
Per serving: 152 calories, 27 percent calories from fat, 5 grams total fat, .8 gram saturated fat,
2 milligrams cholesterol, 21 grams carbohydrates,
5 grams total fiber, 2 grams total sugars, 16 grams net carbs, 7 grams protein, 121 milligrams sodium.
Vegetarian Today recipe: Smoky Minted Chickpeas and Feta With Kalamata Olives
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