I really like to use beans in things because it makes it much lower in fat than meat, but it’s still a great source of protein. Beans are also a great source of fiber – which really helps when you’re trying to eat healthy and lose weight. The fiber helps to fill you up and when you feel full longer, you’re less likely to eat as much. They’re also so handy to have on hand. I usually just have a variety of canned beans on hand (several cans of each) so that I have them ready to go when a recipe calls for them. I wanted to do something with fresh garden vegetables, but something with a definitely Mediterranean flavor to it. I ended up combining a couple of recipes, including one with a really tasty oil and vinegar dressing. I used a low calorie pita bread as a scoop and I fell in love with it. It’s easy to put together and right now you can get garden fresh veggies and herbs to put in this. It’s fabulous fresh, and (I think) even better after it’s had a day or two to marinate. While I had it with pita bread the first time, it really wasn’t necessary. It was just as good with a spoon! This will definitely become a favorite salad for my lunch options.
- 1 can (15 oz) chickpeas or garbanzo beans drained and rinsed
- 10 green or kalamata olives thinly sliced
- 1 cup cherry tomatoes quartered
- 1 cup cucumbers chopped
- 1/4 cup flat leaf parsley chopped
- 1/2 cup balsamic vinegar
- 2 Tbsp lime juice
- 1 Tbsp lemon juice
- 2 Tbsp sugar
- 1 Tbsp salt
- 1 clove garlic
- 1 Tbsp dried oregano
- 1/2 Tbsp black pepper
- 1 tsp ground thyme
- Combine the chickpeas, olives, tomatoes and cucumbers in a bowl.
- Combine the dressing ingredients in a small jar with a lid.
- Shake well to combine the dressing ingredients.
- Drizzle the dressing over the salad and toss to combine.
- Serve chilled.
Entire recipe makes 10 servings
Serving size is about 1/2 cup
Each serving = 3 Smart Points
PER SERVING: 105 calories; 2.4g fat; .3g saturated fat; 17g carbohydrates; 5.5g sugar; 4.2g protein; 4.1g fiber