Pulses, tomatoes, allium vegetables and herbs all combine for a simple delicious and nutritious offering – a combo that’s perfect for International Mediterranean Diet Month. Enjoy it for lunch or as a side dish alongside your barbecue fare.
Chick Pea, Roasted Red Pepper, Tomato and Mint Salad
Makes 6 servings
1 19-oz./540-mL can chick peas, rinsed and drained or 2 cups (500 mL) cooked
1 cup (250 mL) roasted red peppers, diced (about 3 peppers)
2/3 cup (150 mL) diced fresh tomatoes
1/3 cup (75 mL) chopped red onion
1/3 cup (75 mL) chopped fresh mint
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (25 mL) sherry vinegar
1 tbsp (15 mL) chopped garlic
Salt and freshly ground pepper, to taste
In a medium bowl, combine chick peas, peppers, tomatoes, onions and mint. Mix together oil and vinegar and mix in. Combine first 5 ingredients in medium bowl. Mix together oil, vinegar and chopped garlic; mix into vegetable mixture. Season to taste with salt and pepper. Refrigerate for at least 4 hours to allow flavours to blend.
Nutrition information per serving:
• Calories: 185
• Protein: 5 grams
• Fat: 8 grams
• Saturated fat: 1 gram
• Carbohydrate: 24 grams
• Dietary fibre: 5 grams
• Sodium: 243 milligrams
Enlightened Eater 
Why can’t I print just the recipe?
Sorry, Barbara! The page is not set up that way. But I will look into whether I can change it.
Thus looks delicious Rosie! Definitely have to try it.
Enjoy, Susan!