Middle Eastern Style Veggie Salad Recipe
Ingredients
- 1 pound roma tomatoes
- 1 hot house cucumber with the seeds scraped out.
- 1 15 oz can of garbanzo beans
- 1 handful of parsley, chopped
- 1 handful of mint, chopped
- 1 handful of basil, julienned
- 1 bunch diced green onions
- 1/2 c lemon juice
- 1/2 c olive oil
- 1 T minced garlic
- salt
- pepper
- 1 container of feta crumbles
Directions
- Cut the tomatoes and cucumber into about 1/2 inch square pieces.
- Add in the drained and rinsed garbanzo beans.
- Add herbs and green onions.
- Give a light toss
- Mix lemon juice and garlic together in a bowl
- Slowly stream in the olive oil while whisking.
- Add salt and pepper to taste.
- Pour over the veggies and give another toss to combine.
- Sprinkle feta over top and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 168 | 62% |
| Total Fat 19.03g | 24% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 231mg | 10% |
| Potassium 364mg | 10% |
| Total Carbs 22.73g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.68g | 2% |
| Protein 4.72g | 8% |
