Greek Chickpea Salad

This easy, simple, heart-healthy salad is perfect for making ahead and eating all week long.

For the salad

• 2 lbs. canned garbanzo beans, rinsed, drained
• 1 lb. 8 oz. tomatoes, cored, diced to ½ in.
• 7 oz. feta cheese, crumbled
• 6 oz. black olives, sliced, drained
• 5 oz. scallions, trimmed, sliced to ⅛ in.
• 1 oz. parsley, minced

For the dressing

• ½ cup, 1 tsp. water
• ¾ oz. sun-dried tomatoes
• ½ oz. yellow onion, trimmed, sliced to ½ in.
• 2 Tbsp., ¾ tsp. red wine vinegar
• ½ oz. Dijon mustard
• 1⅓ tsp. minced garlic
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 pinches paprika
• 1 Tbsp. olive oil
• 1 g. basil, chopped
• 1 g. oregano, minced
• 1 g. parsley, minced

1. Prepare the onion for the dressing. Preheat oven to 350 degrees F. On a sheet pan coated with cooking spray, place onion in a single layer. Coat onion with cooking spray. Bake until onion is browned and tender, 10-12 minutes. Cover and keep hot until ready to use.
2. Prepare the dressing. Pour boiling water over tomatoes. Soak until soft, 20-30 minutes. Cool. Do not drain. In a blender or food processor, combine tomato mixture, cooked onion, vinegar, mustard, garlic, salt, pepper and paprika. Blend until smooth. With blender running, slowly add oil in a thin, steady stream until emulsified. Add basil, oregano and parsley. Whisk until well blended. Cover. Chill and set aside until ready to use. Whisk before using.
3. Prepare the salad. Combine the ingredients and dressing. Toss to coat. Chill until ready to serve.

Nutritional information

Per ½ cup serving, 71 calories, 32 calories from fat, 3.5g total fat, 220mg sodium, 7g carbs, 2g fiber, 2g sugar, 3g protein.