Ingredients

• 3 large reduced-sodium black olives
• 1/3 cup no salt added, canned chickpeas
• 1/2 cup frozen or fresh bell pepper and onion strips
• 1/2 tablespoons Mrs. Dash® Garlic & Herb seasoning blend
• 1/2 teaspoon black pepper
• 1 teaspoon extra virgin olive oil
• 1/8 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon whole milk ricotta cheese
• 1/2 cup coleslaw mix

Preparation

1. Slice the black olives. Rinse the chickpeas.
2. Layer all ingredients in the order listed in a 16-ounce glass jar.
3. Refrigerate until ready to prepare and serve.
4. Remove jar from refrigerator 15 minutes before ready to eat.
5. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients set in unopened jar for 2 minutes.
6. Pour contents of jar into a deep, wide bowl. Enjoy!

Helpful hints

• Serve with low-salt crackers or your favorite roll or bread.
• Reduced-sodium olives are available online if you do not find them in the grocery store.
• Whole milk ricotta cheese adds creaminess to the soup and is lower in sodium than low fat or skim ricotta cheese.
• For an extra flavor boost, add a dollop of pesto. See the DaVita Basil Pesto recipe.