1 oz. rinsed, drained canned chick-peas
1/4 c. chopped red, yellow or green bell pepper
3 lg. pitted black olives, sliced
1 tbsp. each seeded and sliced green onion and jalapeno pepper
1/2 c. each shredded Romaine and iceberg lettuce
1/8 med. avocado (1 oz.), pared and thinly sliced
1 cherry tomato, quartered
2 tbsp. plain low-fat yogurt
1 1/ 2oz. W.W. natural skim milk cheese, shredded
1 tbsp. reduced calorie buttermilk salad dressing
1 tostada shell, broken into 4 pieces

In small mixing bowl combine chick-peas, bell pepper, olives, jalapeno pepper and onion. On salad plate arrange lettuce, top with chick-peas mixture, avocado and tomato - sprinkle with cheese. In small bowl combine yogurt and dressing, pour over salad. Serve with tostada shell pieces. Yield: 1 serving = 40 calories or 1 1/2 pro., 1 B, 3 V, 1 1/2 fat.