Chickpea Salad (Women's Day May 2003)

2 cans (19oz. each) chickpeas, rinsed

2/3 cup bottled red wine vinaigrette

1 seedless English cucumber cut into chunks

1 pt. grape or cherry tomatoes, halved

3/4 cup sliced scallions

3/4 cup chopped parsley

4 oz. feta cheese, crumbled

1) Combine first 4 ingredients in large bowl. Cover and refrigerate at least 30 minutes and up to 2 hours

2) To Serve: Add remaining ingredients, toss to mix

Nutritional Info: (per serving)

170 Calories

6 g. Protein

18 g. Carbohydrates

4 g. Fiber

8 g. Fat (3 Saturated)

10 mg. Cholesterol

476 mg. Sodium