How to make Garbanzo bean and Veggie Salad

This is an easy and cool salad for those watching their weight and for summer. Enjoy!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 15 oz. can of garbanzo beans, drained and rinsed
• 1/8 cup pitted kalamata olives, chopped
• 1 1/2 teaspoon lemon juice
• 1 zucchini, diced
• 1 cucumber, diced
• 1/2 roasted red bell pepper, diced
• 1 vine ripe tomato, diced
• 1 tablespoon Italian Dressing with garlic (or add 1/4 tsp. garlic minced)
• 10 slices of low-fat mesquite sliced turkey, chopped
• 1/4 cup feta, optional
• 1/8 teaspoon salt, optional
• pepper to taste, optional
• 1 tablespoon Greek yogurt, garnish

1. Open canned garbanzo beans and make sure to drain and rinse them in a strainer.

2. To a large mixing bowl, add drained and rinsed garbanzo beans, chopped kalamata olives, freshly squeezed lemon juice, diced zucchini, diced cucumber, diced red bell pepper, diced tomato, and Italian dressing.

3. Stir until ingredients are well combined and all vegetables are evenly coated with the lemon juice and Italian dressing.

4. Next, add feta (crumbled with your fingers or a fork), diced turkey, salt and ground black pepper. (Remember: All of these ingredients are all optional or can be swapped for your favorites. Use salt and pepper or other spices to taste.

5. Cover large mixing bowl with plastic wrap.

6. Place bowl in the refrigerator for at least 2 hours and up to 8 hours.

7. Serve in a small bowl with a dollop of Greek yogurt and you can add more feta if you like, but both of these ingredients are definitely optional.

Tips & Warnings

• Can be refrigerated for up to 5 days before becoming sour.
• You can use no-fat Greek yogurt.
• Also most of the ingredients above are optional or can be swapped out for ingredients that you like best. However, I find the above recipe is the best tasting.
• I also use sliced Oscar Mayer Mesquite turkey (fat-free), but you can use whatever type of turkey you like best.
• Be sure to mix ingredients evenly.