Marinated Chickpeas

This zesty side dish holds up well for two or three days. Try tossing leftovers with penne or rigatoni for a main-dish pasta salad.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients

• 1/4  cup  chopped fresh flat-leaf parsley
• 1/4  cup  kalamata olives, pitted and coarsely chopped
• 1/4  cup  pickled banana peppers, coarsely chopped
• 1/4  cup  (1 ounce) crumbled feta cheese
• 2  teaspoons  chopped fresh chives
• 1  teaspoon  chopped fresh rosemary
• 2  (15-ounce) cans chickpeas, rinsed and drained
• 3  tablespoons  fresh lemon juice
• 1  tablespoon  extravirgin olive oil
• 2  garlic cloves, minced

Preparation

Combine the first 7 ingredients in a medium bowl. Combine juice, oil, and garlic, stirring with a whisk. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.

Nutritional Information

Calories:

162 (30% from fat)

Fat:

5.4g (sat 1.2g,mono 2.9g,poly 0.9g)

Protein:

5.6g

Carbohydrate:

23.7g

Fiber:

4.4g

Cholesterol:

4mg

Iron:

1.6mg

Sodium:

305mg

Calcium:

63mg