I love pasta salad, but it’s a lot of carbs, which I try to limit, as they seem to just make me hungrier. Enter the chickpea salad, which replaces those empty carbs with my favorite nutrient. You guessed it: protein! I modified this recipe from Martha Stewart’s Everyday Food.
Chickpea, tomato, feta salad
1 cup canned chickpeas
1/4 cup quartered cherry tomatoes
1/4 cup chopped bell pepper
1/8 cup crumbled reduced fat feta
1 tbsp. light Italian dressing like Ken’s or Newman’s Own
1/2 large cucumber
1/4 cup shredded cabbage (I buy mine prewashed and shredded)
1/4 cup shredded carrots
Rinse and drain chickpeas.
Combine all ingredients.