Name: Recipe for Low Fat Tomato, Olive and Chickpea Greek Salad
Prep time: 20 minutes
Cook time: None
Total time: 20 minutes
Yield: 6 servings
Ingredients: 2 fresh garlic, minced; 1/4 lemon juice; 1/4 red wine vinegar; 2 1/2 olive oil; 1 honey; 1 1/2 fresh oregano, minced; 1/2 ground black pepper; Pinch salt (optional); 8 romaine lettuce, cut into bite-size pieces; 1/2 red onion, julienned; 3 plum tomatoes, cut into slices; 1 green bell pepper, julienned; 1/2 English cucumber, cut half lengthwise, then sliced; 1/4 black Kalamata olive, sliced; 3/4 garbanzos beans, drained and rinsed

Salads

A Taste of the Mediterranean

A classic salad made simple. While it may seem like the item called “Greek salad,” hero of diner menus from coast to coast, must be an American invention, the combination of onion, tomato, cucumber, pepper and olives actually has been enjoyed on tables in Greece for decades, where it is called a “country salad.” In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste. The dressing, a light and tart lemon vinaigrette laced with honey and oregano, is true to its Grecian roots.