1 can (15 ounces) chickpeas, rinsed and drained 

1/2 small red onion, quartered and thinly sliced 

1/2 cucumber, peeled, seeded, and chopped 

1 roasted red pepper, chopped 

3 plum tomatoes, chopped 

2 T. chopped parsley 

2 cloves garlic, chopped 

3 T. lemon juice 

2 tsp. extra-virgin olive oil 

1/4 tsp. salt 

 

In a large bowl, combine the chickpeas, onion, cucumber, pepper, tomatoes, parsley, garlic, lemon juice, olive oil, and salt. Toss to mix. Allow to stand at room temperature for 10 minutes for flavors to blend. Alternate: A bit of feta cheese adds a pleasantly tangy, creamy note to this salad. Crumble 6 T. (1 1/2 ounces) feta cheese over the salad. It will increase the fat only slightly, to about 4 grams per serving.