Tomato and Chickpea Salad 

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Chickpeas and vegetables in a mustard dressing.

Suggestions:

This recipe can be made a day ahead and refrigerated, covered.

Ingredients:

1 can chickpeas, drained and rinsed (400g)

1 medium tomato, diced (150g)

1/2 large cucumber (burpless/telegraph), diced

1 small red salad onion (80g)

1 small red salad onion (80g), chopped finely

2 Tbsp parsley, finely chopped

1/4 tsp 'lite' salt

30 mL lime juice

1 Tbsp olive oil

1 tsp mustard (Dijon, French)

1/4 tsp sugar

1 tsp minced bottled garlic

Directions:

In a small bowl combine oil, mustard, garlic, lime juice, sugar and salt. Set aside.

In a large bowl combine the remaining ingredients; toss with dressing.

Serve chilled as a side dish.

Author:

Family Health Publications

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