Zesty Chick Pea Salad Wednesday, October 26, 2011


¼ cup non fat, plain Greek Yogurt
1 tsp black pepper
½ red onion, chopped fine
½ tsp hot sauce
1 tsp cumin
2 16 oz cans chick peas, drained, rinsed and drained
½ to one cup grape tomatoes, halved
1 TBSP lemon juice
mixed salad greens


In a large bowl, combine yogurt, black pepper, red onion, hot sauce and cumin. Stir in chick peas and tomatoes. Add lemon juice and toss to mix. Serve over a bed of salad greens. The salad will hold for 24 hours if refrigerated in a covered dish.


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