Ingredients:

• 2 cups chickpeas, cooked and drained
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 tsp crushed hot red pepper
• 2 tbs lemon juice
• 1 tbs olive oil
• 1 tsp ground black pepper

1) Chop the peppers
2) Mix all ingredients and serve.

Yields 4 servings.

Nutrient value per serving:
Calories 260/Fat 6 grams/Cholesterol 0/Fiber 6 grams/Sodium 10 milligrams

Recipe from Secrets of Healthy Middle Eastern Cuisine, by Sanaa Abourezk, 1999 Interlink Books - Click here to purchase

Ingredients:

• 3 cups cooked lentils
• 1 cup chopped sweet onions
• 1/2 cup green bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup lemon juice
• 1 tbs olive oil
• 1 tsp ground cumin
• 1 tsp ground sage

1) Mix the lentils, onions, and peppers. For the dressing, mix the rest of the ingredients, then pour over the vegetables. Mix and serve.

Yields 4 servings.

Nutrient value per serving:
Calories 230/Fat 4 grams/Cholesterol 0/Fiber 13 grams/Sodium 10 milligrams

Recipe from Secrets of Healthy Middle Eastern Cuisine, by Sanaa Abourezk, 1999 Interlink Books - Click here to purchase