Italian Chopped Salad
- 10 grape or cherry tomatoes, halved
- 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
- 4 oz. low-fat feta cheese, crumbled
- 13 cup low-fat 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
- Toss together chickpeas, tomatoes, feta, dressing, roasted red pepper, olives, pepperoncini, pine nuts, and balsamic vinegar in large bowl.
- Let stand 15 minutes to marinate.
- Fold in lettuce, and season with salt and pepper, if desired.
grape, chickpeas, lowfat feta cheese, lowfat italian dressing, red pepper, olives, pepperoncini peppers, nuts, balsamic vinegar, romaine lettuce
Taken from www.vegetariantimes.com/recipe/italian-chopped-salad/ (may not work)