Chick Pea Salad

Servings: 4 | Serving size: about one cup

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This healthy recipe keeps well for about 48 hours in the refrigerator.

Serve with whole wheat or gluten-free roll and 1 ounce goat cheese.

AND

Serve with Healthy Caesar Salad or Roasted Beet and Fennel Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad

Preheat the oven to 400°F. Place the red pepper in the oven and roast for about 30 minutes turning about every ten minutes. Remove from the oven and place in a paper bag. When the pepper is cooled the skin will easily slip off. Seed and dice the pepper. (Alternatively bottled roasted, peeled and seeded peppers work very well. Make sure the peppers are packed in water and not oil. Rinse under cold water before dicing.)

Rinse the chick peas under cold water.

Combined the cooled pepper with the rinsed chick peas, onion, garlic, celery, mint, tarragon, olive oil, vinegar, salt and black pepper. Toss well and then add the crumbled feta cheese. Toss again and chill well.