Chickpea and Vegetable Salad

This salad is packed with fiber, beta carotene, vitamin C and protein. It is a great alternative to the tiresome sandwich in your lunch box!

Ingredients:

• 1 Tablespoon lemon juice
• 1 clove garlic, minced
• 1 Tablespoon fresh basil, chopped or 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 15-ounce can chickpeas, rinsed and drained
• 1½ cups broccoli flowerettes, blanched for 1 minute in boiling water.
• 1 tomato, chopped
• 1 cup cubed part-skim mozzarella cheese
• ½ cup grated carrot

Directions:

1. In a large mixing bowl combine lemon juice, garlic, basil and pepper.
2. Stir in chickpeas, broccoli, tomatoes, cheese and carrots. Toss to mix well.
3. Chill overnight.

Yield -- 4 servings

Per serving:

• Calories 224
• Protein 16 g
• Carbohydrate 24 g
• Fat 7 g
• Cholesterol 18 mg
• Sodium 286 mg
• Potassium 515 mg

Menu Ideas

Add a piece of fresh fruit and a crusty whole grain roll to complete healthy lunch or light dinner.