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Diabetic Greek Chick Pea Salad


1 (15 oz.) can chick-peas (garbanzo beans), rinsed and drained
1 small tomato, seeded and chopped
1/2 cup diced peeled cucumber
2 green onions with green tops, sliced
1/4 cup coarsely chopped Italian parsley
2 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
1/4 cup crumbled feta cheese, optional
1/4 tsp. freshly ground pepper

Combine the chick peas, tomato, cucumber, onions and parsley in a medium bowl. In a small bowl, whisk together the vinegar and oil; pour over the bean mixture and toss well to mix. Just before serving, sprinkle the salad with cheese and pepper.

Makes 6 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.