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Potato-Chickpea Salad

Makes: 4 servings
Prep 15 mins Chill 2 hrs
Potato-Chickpea Salad
  • 1 16  ounce can  sliced white potatoes, rinsed and drained
  • 1 1/4  cups  cooked or canned chickpeas (garbanzo beans), rinsed and drained (about 3/4 of a 15-ounce can)
  • 1/2  cup  sliced celery
  • 1/4  cup  sliced pitted ripe olives
  • 2  tablespoons  sliced green onion
  • 1/4  cup  reduced-calorie Italian salad dressing
  • 1/2  cup  cherry tomatoes, quartered
  • 2  yellow or green sweet peppers, halved and seeded, or lettuce leaves (optional)

1. 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.

2. 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.

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