colorful chickpea salad.

i love making things in advance so i can spend more time relaxing with the hubs when he gets home. i plan on serving this very colorful salad with some BLTs (mine with turkey bacon & fat free mayo on a sandwhich thin) for dinner.


2 cups, broccoli florets (i used frozen because it's easier & cheaper)
1 jar red & yellow roasted peppers, drained & patted dry (especially if in olive oil)
2 cans chickpeas, rinsed & drained
1/4 tsp lemon zest
1 1/2 Tbsp seasame or canola oil
3 Tbsp lemon juice
2 cloves garlic, chopped
1/4 tsp salt
1/8 tsp freshly ground pepper

Bring a pot of water to a boil. Add broccoli and cook until tender-crisp (about 3 minutes). Be careful not to overcook. Drain and rinse with cold water. Pat dry.

Meanwhile, mash garlic, lemon zest & salt with the side of a large knife until it forms a paste. Transfer to a serving bowl. Slice peppers into long strips.

Whisk oil, pepper & lemon juice into paste. Stir in peppers broccoli & chick peas. Serve cold.

POINTS value: 2 points per generous 1 cup serving.

*I would reccommend that if you are pre-making this salad earlier in the day or week to half the oil/lemon juice mixture and add the other half at serving. Or add a little bit more lemon juice & splash of oil prior to serving. Without this the salad could dry out a little bit loosing some of the flavor in the chickpeas.