Greek Salad With Chickpeas

Makes 1 serving

EndTextStartText

For the salad:

2 tablespoons lemon vinaigrette (see below)

1/3 cup chickpeas, rinsed and drained

1/3 cup halved cherry tomatoes

1/3 cup quartered cucumber slices

2 tablespoons diced red onion

2 tablespoons pitted black olives, halved

1 ounce crumbled feta cheese

2 tablespoons chopped fresh parsley

1 pint-size mason jar

For the lemon vinaigrette - yields 5 tablespoons

2 tablespoons lemon juice

Pinch of salt

Freshly ground black pepper, to taste

3 tablespoons olive oil

EndTextStartText

1.   Make the dressing: Whisk together the lemon juice, salt and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

2.   Place the vinaigrette in the mason jar and add the chickpeas. Next add layers of cherry tomatoes, cucumber, onion, olives, feta cheese, parsley. Seal and refrigerate until you're ready to eat the salad.

Per serving: 546 calories; 18 grams protein; 48 grams carbohydrates; 10 grams sugar; 32 grams fat; 25 milligrams cholesterol; 480 milligrams sodium; 13 grams dietary fiber.