Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light June 1997

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Recipe Summary

Yield:
4 servings (serving size: 2 cups salad and 2 tablespoons feta cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl. Add tomato and next 4 ingredients (tomato through chickpeas), and toss to coat. Marinate at room temperature for up to 2 hours.

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  • Add bread, parsley, and basil; toss gently to coat. Sprinkle with feta cheese, and serve immediately.

Nutrition Facts

385 calories; calories from fat 27%; fat 11.7g; saturated fat 3.3g; mono fat 5.2g; poly fat 2g; protein 15.9g; carbohydrates 57g; fiber 6.6g; cholesterol 13mg; iron 5.5mg; sodium 641mg; calcium 208mg.
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