16 ounce can sliced white potatoes, rinsed and drained
cups cooked or canned chickpeas (garbanzo beans), rinsed and drained (about 3/4 of a 15-ounce can)
cup sliced celery
cup sliced pitted ripe olives
tablespoons sliced green onion
cup reduced-calorie Italian salad dressing
cup cherry tomatoes, quartered
yellow or green sweet peppers, halved and seeded, or lettuce leaves (optional)
- In a large bowl combine the potatoes, chickpeas, celery, olives, and green onion. Add the salad dressing; toss gently to coat the vegetables. Cover and chill at least 2 hours or up to 24 hours.
- At serving time, stir in the cherry tomatoes. Spoon salad mixture into the sweet pepper halves or serve on lettuce leaves, if desired. Makes 4 side-dish servings.