One 15oz can chick peas, rinsed and drained
1 small tomato, chopped
1/2 cup diced peeled cucumber
2 onions, sliced
1/4 cup coarsely chopped parsley
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 cup (1oz) crumbled feta cheese
1/4 teaspoon freshly ground pepper
- Combine the chick peas, tomato, cucumber, onions and parsley in a bowl
- In a small bowl, whisk together the vinegar and oil; pour over the bean mixture and toss well to mix. Just before serving, sprinkle the salad with cheese and pepper
Laurie Taunton MS R.D.
Laurie Taunton is a Registered Dietitian with her Master’s of Science in Sports Nutrition. She has been working as a clinical dietitian at Winthrop University Hospital for the last 6 years. In addition, she is a guest lecturer for undergraduate classes at C.W. Post. Laurie practices what she preaches by living an active and healthy lifestyle. Laurie enjoys many activities such as soccer, running, weight lifting, spinning and most recently Bikram Yoga. Laurie started Bikram Yoga in February of 2011 and hasn’t looked back. She has completed half marathons, tough mudders and summer series running events which have all taken a toll on her legs and knees. Since taking Bikram yoga, not only has Laurie experienced mental clarity, weight loss, and flexibility but it has strengthened her legs and knees. In essence, this has helped her achieve a deeper stretch to help her muscles recover and complete long runs with less aches and pains. Every month she researches and writes nutrition articles with up to date information for our yoga students. These articles provide each one of us with healthy information to improve our yoga practice. It’s important to realize it’s not only what we do inside the yoga room, but also the nutrition we put in our bodies as well that can help improve our postures, breathing, and achieve optimal results of all our hard work.