Moroccan Chickpea Salad (1 personal point)

6 servings (1/2 cup each)

Ingredients:

2, 19 oz cans chickpeas, rinsed and drained

1/3 cup uncooked red onion, chopped

1/4 cup uncooked red pepper, chopped

1/2 large apple, chopped

2 tbsp mint leaves, chopped

2 tbsp fresh parsley, chopped

1/3 cup sugar reduced craisins

1 medium lemon, juice and zest

2 tbsp red wine vinegar

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp curry powder

1 tsp table salt

1 tsp olive oil

Directions:

Add the chickpeas, red onion, red pepper, apple, mint, parsley and craisins to a medium bowl. Set aside.

In a small bowl, whisk together the lemon juice and zest, vinegar, cumin, cinnamon, curry powder, salt and olive oil.

Add the dressing to the salad and mix well.

Let the salad sit for at least 30 minutes for the flavours to meld. Stir before serving.

Keep leftovers stored in a sealed container in the refrigerator.

Suggested Serving: Great side dish for any meal.