Serves: 4
Total Calories: 339

DRESSING
3 tablespoons olive oil
juice of 1 lemon
SALAD
4 ounces sundried tomatoes
1/3 cup golden raisins
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
1/3 cup halved black olives
GARNISH
1/3 cup coarsely chopped walnuts
1/3 cup crumbled feta cheese

1. Place the sundried tomatoes and raisins in a small heatproof bowl, and add boiling water to cover. Allow to sit for 10 minutes. Then drain off the water and pat dry with paper towels.

2. Using kitchen scissors or a small knife, cut the sundried tomatoes into slivers.

3. Transfer the tomatoes and raisins to a large bowl, and add the garbanzo beans and olives. Toss to combine.

4. Drizzle the olive oil and lemon juice over the bean mixture, and toss to coat. Cover and set aside at room temperature for 30 minutes to allow the flavors to meld.

5. Divide the salad among 4 to 6 salad bowls, sprinkle evenly with the walnuts and feta cheese, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 339
Calories from Fat: 180

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Olive and Garbanzo Salad
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Italian Antipasto Salad
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Grilled Shrimp Surprise Salad
Arabian Olive, Onion, and Orange Salad
Sunny Mediterranean Olive and Orange Salad
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