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Recipe Spotlight: Mediterranean Diced Salad


1 19-ounce can chickpeas
1 red pepper
1 cucumber
2 stalks celery
1 cup halved grape
1 large lemon, juiced (about
¼ cup)
1 tbsp. white vinegar
2 tbsp. olive oil
½ cup chopped fresh


1 Drain and rinse chickpeas and put in a large mixing bowl.
2 Core red pepper and dice into half-inch squares. Add to bowl. Peel and chop cucumber; slice celery lengthwise and chop. Add to bowl. Add halved grape tomatoes.
3 In a measuring cup or small bowl, whisk lemon juice, vinegar, and olive oil. Pour over salad ingredients.
4 Toss well to coat all ingredients. Add parsley and mix again. Refrigerate until ready to serve. Season to taste.


Serves six.
Each serving is about one cup and provides:
142 calories, 6 g total fat,
0 mg cholesterol, 208 mg
sodium, 18 g carbohydrates,
5 g fiber, 6 g sugar and
4 g protein.

Mediterranean Diet 101: Living Well Seminar

Join Diabetes Dietitian Laurie Murphy to learn the basics of the Mediterranean diet, which includes what foods to eat and avoid. Also, learn the health benefits of the diet both physically and mentally.

Thursday, April 19
12pm to 1pm
Foucher Room