1 15oz can chickpeas, rinsed and drained
4oz low-fat feta cheese, crumbled
1/3 cup Italian dressing
1 roasted red pepper, rinsed and cut into thin strips
10 pitted kalamata olives, sliced
4 pepperoncini peppers, seeded and sliced
3 Tbs pine nuts
1 Tbs balsamic vinegar
1 head romaine lettuce, chopped into 1-inch pieces
1) Toss together chickpeas, tomatoes, feta, dressing, roasted red pepper, olives, pepperoncini, pine nuts and balsamic vinegar in large bowl.
2) Let stand 15 minutes to marinate. Fold in lettuce, and season with salt and pepper, if desired.
Review: I should have realized before I made this that it was an average salad. But, it was quite yummy and definitely made a great dinner.
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