Mediterranean chickpea salad offers a light, adaptable meal
Here‘s a light meal that you can change with the addition of seasonal greens, such as spinach, kale, arugula or frisee. This recipe yields four 2-cup portions.

6 ounces “spring mix” lettuce
4 ounces romaine lettuce, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 1/2 cup cucumbers, sliced like half moons
2 cups fresh diced tomatoes
1 1/2 cup canned garbanzo beans, rinsed and drained
2 ounces feta cheese, crumbled
1/4 cup fresh red onions, julienne sliced
6 tablespoons Greek feta vinaigrette
Preparation
Mix lettuces and herbs together. Place all vegetables, except onions, in a bowl and toss gently with the dressing. Garnish with feta cheese and onions.
Nutritional information per 2-cup serving
242 calories
10 grams protein
26 grams carbohydrates
12 grams total fat
14 milligrams cholesterol
804 milligrams sodium
