This salad makes a side dish that is full of protein and fiber. The chickpeas and vitamin-rich tomatoes are tossed in a light tahini, lemon juice, and dill dressing. Use this recipe to make a healthy contribution to your next picnic or potluck.

Yield: 6 servings

Preparation time: 15 minutes

Ingredients

• 2 (15.5 oz.) cans of low-sodium chickpeas, rinsed and drained
• 1 ½ cups quartered cherry or grape tomatoes
• 2 green onions, sliced
• 4 tsp fresh lemon juice
• 1 tsp tahini
• 1 tsp hot sauce
• 1 tsp chopped fresh dill
• 1/8 tsp garlic powder
• 1/8 tsp ground black pepper

Directions

1. Place the chickpeas in a large bowl. Add the tomatoes and green onions.
2. In a small bowl, whisk together the lemon juice, tahini, and hot sauce until smooth. Stir in the dill, garlic powder, and black pepper.
3. Pour the dressing over the salad and stir well. Serve chilled or at room temperature.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.