2/3cupchopped bell pepper(mixed red, orange, yellow)
3/4cuphalved grape tomatoes
1/3cupcrumbled feta cheese
4tablespoonsextra-virgin olive oil
1tablespoonfreshly squeezed lemon juice
1tablespoonred wine vinegar
1smallgarlic clove, minced
salt and pepper, to taste
In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss.
Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.
*if counting WW points, use reduced-fat feta cheese and nonfat plain yogurt.
*Note: Much of the dressing ends up in the bottom of the serving bowl and doesn't end up being consumed. The calorie count reflects eating ALL of the dressing, so the actual amount is likely quite a bit less.
*Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.
*If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.