Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 7

Sides and Salads. "Organic tomatoes bring the best flavor to this vegetarian dish. I pick them straight from my garden, but you can substitute canned diced tomatoes." —Judy Holder, Elk City, Okla.

Judy Holder, Elk City, Okla.
Recipe by Cooking Light April 2009

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup salad and 1 ounce chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt and garlic in a medium bowl; mash with a fork until a paste consistency. Add vinegar, oil, and cumin, stirring with a whisk. Add tomato and next 4 ingredients (through pepper); toss well. Serve with pita chips.

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Nutrition Facts

228 calories; fat 10.1g; saturated fat 1.2g; mono fat 6.4g; poly fat 2g; protein 5.5g; carbohydrates 30.6g; fiber 4.6g; cholesterol 0mg; iron 2mg; sodium 573mg; calcium 12mg.
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