Garden Chickpea Salad
Taste of Home
June/July 2009 issue
Page:32
Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
SERVINGS: 2
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
3 cups spring mix salad greens
3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
1/2 cup packed fresh parsley sprigs, coarsely chopped
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup thinly sliced radishes
3 tablespoons chopped walnuts
TOMATO VINAIGRETTE:
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped tomato
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Directions:
Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately. Yield: 2 servings.
Nutrition Facts
One serving:
Calories: 492,Fat:38 g,Saturated Fat:6 g,Cholesterol:
Beth Layman :)
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