This is a perfect light, refreshing summer salad to serve at a BBQ with friends and family. It comes together quickly and is full of delicious veggies so it is relatively low in pp! Leftovers would make for a perfect light lunch pair with a piece of fruit.
Servings: 8
Size: 1/8 of the salad
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: n/a
Rating: 4 stars – Very good
1 14 oz. can garbanzo beans, drained and rinsed
3 roma tomatoes, seeded and diced
1 English cucumber, diced
3 green onions, diced
1 orange bell pepper, diced
4 oz. feta cheese, crumbled
2 Tbsp. chopped fresh basil
Dressing:
¼ cup lemon juice
2 Tbsp. apple cider vinegar
3 Tbsp. olive oil
Salt & Pepper to taste
Directions:
Combine the garbanzo beans, tomatoes, cucumber, onions and bell pepper in a large bowl. In a small Pyrex measuring cup; whisk together the lemon juice, apple cider vinegar, olive oil and salt & pepper until mixed well. Pour the dressing over the salad and mix well. Just before serving, stir in the crumbled feta and fresh basil.
Tip:
Chopping up fresh herbs can be kind of a pain. My favorite way to make sure the herbs are finely chopped is to use a good pair of kitchen scissors! Crate & Barrel even makes a pair of scissors specically for use with herbs if you are interested - check them out here!
XOXO Megan
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