RECIPE OF THE MONTH

Chicamole with Fiesta Vegetables

Chicamole is a great dip that makes a perfect appetizer and tastes a little like guacamole, without the fat! Serve with a colorful mix of vegetables sliced for dipping - red, yellow, orange and green peppers, jicama slices, baby carrots, and cucumber rounds. Serves 4.

Ingredients:

• 1 cup cooked or canned chick peas, drained
• 1 large tomato, diced
• 1 jalapeno pepper or mild poblano pepper, diced and divided in half
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 2 T lemon juice
• 1/2 tsp. cumin

Put the chickpeas in a bowl and mash with a potato masher or fork. Add the diced tomato, half of the chili pepper, cilantro, garlic, lemon juice and cumin. Mix together and taste to check seasoning. Add the rest of the chopped pepper if desired.

If you are pressed for time, make a one-minute Chicamole by mashing the chickpeas with 3⁄4 cup salsa.

Nutritional information (per serving) 110 calories, 1g total fat (0g sat fat), 21g carbohydrate, 4.5g protein, 4.5g fiber

Portions: ½ protein, ½ vegetable