Mediterranean Chickpea Salad

Salad Ingredients:
¼ cup chopped flat leaf parsley
2 cans chick peas, drained and rinsed
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, sliced
6 to 8 kalamata olives, pitted and quartered
1 ½ ounces feta cheese, crumbled

Dressing:
1 tablespoon red wine vinegar
1 tablespoon lemon juice, fresh
1 clove of garlic, minced or pressed
¼ teaspoon cumin seeds, toasted and crushed
4 tablespoons extra virgin olive oil
2 tablespoons plain low-fat yogurt
salt and fresh ground pepper
 

Combine salad ingredients. Whisk together dressing ingredients and toss with salad.

Servings: 4 for main dish, 6 as side dish