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Greek Chickpea & Olive Salad

Active Time: 20 minutes
Total Time: 20 minutes plus chilling • Serves: 8

2 small lemons
1 anchovy fillet, minced, or 1/2 teaspoon anchovy paste (optional)
2 tablespoons Schnucks extra virgin olive oil
1 teaspoon minced fresh garlic (about 1 clove)
1/4 teaspoon salt
2 cans (15 ounces each) Full Circle garbanzo beans (chickpeas), rinsed and drained
1/2 small onion, thinly sliced (about 3/4 cup)
1-1/2 cups cherry tomatoes, each cut in half
1/2 cup drained pitted Greek kalamata olives, each cut in half, if desired
1/2 cup sliced roasted red peppers
1/4 cup torn fresh basil leaves, plus 1 sprig for garnish (optional)
1 tablespoon fresh thyme leaves

1. From lemons, squeeze about 2-1/2 tablespoons juice into large bowl. With whisk, stir in anchovy, if using, oil, garlic and salt. Add remaining ingredients and toss until well combined. Cover and refrigerate at least 15 minutes or up to 1 day. Transfer salad to serving bowl; garnish with basil sprig, if desired. Makes about 5-1/2 cups.

Each serving: about 177 calories, 5 g total fat (1 g saturated), 0 mg cholesterol, 861 mg sodium, 27 g carbohydrate, 5 g fiber, 1 g sugars, 6 g protein