Greek Chickpea Salad

This chickpea salad combines tomato, red onion, feta, yogurt, lemon, vinegar, garlic, and cilantro. It makes eight servings.

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 small tomato, chopped
• ¼ cup finely chopped red onion
• ½ teaspoon sugar
• ¼ cup reduced-fat crumbled feta cheese
• ½ tablespoon lemon juice
• ½ tablespoon red wine vinegar
• 1 tablespoon plain nonfat Greek yogurt
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1–2 tablespoons cilantro

Instructions

1. Place the drained and rinsed chickpeas in a medium bowl.
2. Add the tomato, red onion, sugar, feta, lemon juice, vinegar, yogurt, garlic, salt, pepper, and cilantro.
3. Toss until the chickpeas are evenly coated and all the ingredients are well mixed.
4. Serve immediately.

Yield

Makes 8 servings, about ½ cup each.

Storage

Refrigerate leftovers in a covered container and use within 4 days.