I admit that last night’s turkey meatloaf bombed. I’m not sure what happened there, but while it was edible, it certainly wasn’t blog worthy. It’s a good thing this easy salad recipe worked out well!
I love chop and drop salads. No fussing with salad dressings, just drop everything in a bowl, and away you go.
Take care that your salad doesn’t get out of control, though. In the end, this salad ended up serving 8 people. I’ll be eating it for lunch the rest of the week!
- 1 can garbanzo beans, drained
- 1 cup tomatoes, chopped
- 1 cup green bell pepper, chopped
- 1 cup red bell (capsicum) peppers, chopped
- ½ cup red onion, finely chopped
- 1 cup spanish olives, sliced
- 1 cup low fat feta, crumbled
- ½ large lemon, juiced
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano, minced
- 1 tsp fresh thyme, minced
- 1 pinch salt
- Combine ingredients in a large bowl, and then refrigerate for 30 minutes prior to serving.
What’s good for me in this dish?
Garbanzo beans contain molydbenum, manganese, folate and fiber. Fiber lowers cholesterol, and is great for digestive health. It also helps regulate blood sugar. It also contains the trace mineral, molybdenum. Molybdemun is a component of the enzyme sulfite oxidase, which helps us detoxify sulfites added to prepared foods.
Tomatoes provide a great source of vitamins C, A and K, not to mention the antioxidant and cancer preventing benefits of Lycopene. Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.
Amount Per Serving
Total Fat: 6.92g
Total Carbs: 18.86g
Dietary Fiber: 4.06g
Weight Watchers Points 4
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.