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Cucumber, Tomato and Chickpea Salad

Seriously, this salad is perfect for lunch, with or without greens, as a side dish and in a pita pocket!
Course Salad, Side Dish
Cuisine Mediterranean
Keyword Chickpeas, Cucumbers, Feta Cheese, Red Wine Vinegar, Tomatoes

Ingredients

  • 2 TBSP (15 gr) red onion 1.5 CHO
  • Garlic clove whole 0 CHO
  • 3 TBSP Red Wine Vinegar 0 CHO
  • ¼ cup olive oil 0 CHO
  • ½ medium (100 gr) red pepper 5 CHO
  • 1- pint basket (250 gr) cherry tomatoes 7 CHO
  • 1 small (220 gr) cucumber 6.7 CHO
  • 1 cup (168 gr) chickpeas, drained and rinsed 30.6 CHO
  • 4 oz. (114 gr) Feta Cheese 0 CHO
  • Parsley to garnish 0 CHO
  • Pepper to taste 0 CHO

TOTAL CHO 50.8 CHO

  • TOTAL WEIGHT 945 GRAMS
  • 50.8 CHO DIVIDED BY 945 GRAMS = .053 CHO/GRAM
  • ½ cup = 80 GRAMS (.053 CHO x 80 GRAMS) 4.24 CHO/1/2 CUP

Instructions

  1. Combine thinly sliced red onion, whole garlic clove, red wine vinegar and olive oil in a small dish. Stir to incorporate and let rest for 30 minutes.
  2. Meanwhile, cut tomatoes in half. Slice cucumbers, then quarter.
  3. Drain and rinse chickpeas.
  4. Place tomatoes, cucumber and chickpeas in a medium bowl.
  5. Prior to tossing the salad with vinaigrette, remove the whole garlic clove and discard.
  6. Pour vinaigrette and onions over salad and mix. (At this point, the salad can be refrigerated for up to an hour before serving). Let rest on counter for 30 minutes to bring to room temperature if making ahead.
  7. Just before serving, toss salad again. Season to taste.
  8. Sprinkle with crumbled feta and parsley.