Mediterranean Crunch Salad

 

A quick and easy salad featuring the bold flavors of the Mediterranean.  This recipe is courtesy of Whole Foods Market.  The fiber in it will keep me happy and satisfied and if I wanted to make lunch of it, I might add some feta cheese crumbles and, of course count the additional calories and protein.

Ingredients:

• 1 (15-ounce) Can No-Salt-Added Garbanzo Beans
• 1 cup Small Broccoli Florets - (I chop these as finely as possible)
• 1 cup Grape Tomatoes, Halved - (I quarter these)
• 1 cup Finely Sliced Kale, tough stems removed - (I chop this up as finely as possible)
• 1/2 cup Red Onion, finely chopped
• 1 Cucumber, Chopped - (I peel the cucumber first)
• 2 tablespoons Kalamata Olives, finely chopped
• 3 tablespoons Red Wine Vinegar - (I think balsamic vinegar works well)
• 1 Small Garlic Clove, Minced
• 1 tablespoon Chopped Fresh Parsley
• 1 teaspoon Chopped Fresh Thyme

Instructions:

1. Combine all ingredients in a large bowl
2. Chill at least 1 hour before serving

Nutrition:  Makes 4 servings - Per serving:

• 130 calories
• 6 gm protein