Mediterranean Chickpea Salad
Portion Size: 3/4 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (15 oz. cans) chick peas (Garbanzo beans) | Drained and rinsed |
| 1 cup cherry tomatoes | Washed, trimmed and quartered |
| 1 cup cucumbers | Washed, seeded, and chopped |
| 8 oz. low fat mozzarella cheese. Shredded | For vegan: use vegan mozzarella cheese |
| 1 small red onion | Washed, peeled, and finely chopped. Or any onion |
| 2 Tablespoons parsley flakes | |
| 1/4 cup lemon juice | |
| 2 Tablespoons olive oil | |
| 1/2 teaspoon black pepper | To taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions, parsley until combined. Set aside. | |
| 2 | In a separate medium bowl, add lemon juice, and using a whisk, add olive oil in a slow steady stream, whisking constantly until oil is well incorporated. | |
| 3 | Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled |
