Chickpeas, Tomato, Red Onion, Pepper and Yogurt Dressing

This wonderful combination recipe is light but also high in protein. A great balanced arrangement of vegetables and protein. Since I have high cholesterol and blood pressure I have taken the time to try and balance all the food groups in this meal. You can eat it as a side dish or in combination with additional vegetables. What I also love about this recipe is that the "Yogurt Dressing" I pour oven my fish when I bake it. Yummy!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 (540 ml) can chickpeas, drain & rinse
• 1  medium tomatoes, sliced and quartered
• 1  small red onion, chopped finely
• 1  yellow pepper, small, finely chopped
• 1  small garlic clove, minced
•  black pepper

• Yogurt Dressing

• 2  tablespoons low-fat yogurt
• 1  teaspoon extra virgin olive oil
•  lemon pepper
• 1  teaspoon basil, dried
•  parsley

Directions

1. In a large bowl, add chick peas, tomatoes, red onion (keep 1 tablespoon of red onion for dressing), yellow pepper, garlic and black pepper. Mix well. Cool in refrigerator for at least one half hour.
2. Prepare the dressing:
3. Mix all ingredients for the dressing in one bowl.
4. Instructions:
5. Add dressing to chick pea mixture. Mix all ingredients together to coat. Let sit for an additional 5-10 minutes in refrigerator before serving. This way the dressing will absorb into the dish. Makes 4 servings.