Centegra Healthy Living Institute
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Cucumber, Chickpea and Pita Salad

2 Tbsp olive oil
2 Tbsp vinegar, any type
2 Tbsp fresh lemon juice
1 clove garlic, minced
2 medium cucumbers, but into 1/2” pieces
15 oz can chickpeas
2 green onions, chopped
2 Tbsp fresh dill, chopped
1/4 c low fat feta cheese
1 cup pita chips, broken in pieces
Salt & pepper to taste

  1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, and salt/pepper to taste. Set aside.
  2. In a medium bowl, combine the cucumber, chickpeas, green onion, dill, feta and pita chips.
  3. Drizzle the dressing in the small bowl over the cucumber mixture and gently toss. Add salt and pepper if needed.

Taste is best achieved when salad sits for about 30 minutes. That gives it enough time for the flavors to meld and the chips to soften slightly.

Nutrition Information: (6 servings): 159calories; 9 grams fat ( 2 grams saturated fat); 18 grams carbohydrates; 6 grams protein; 225 mg sodium; 4 g fiber. Exchanges per serving: 1/2 grain, 1 cup, 1 tsp oil

 

Recipe adapted from twopeasandtheirpod.com

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