Garden Chickpea Salad

By Sarah-Lyn

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

Ingredients

• TOMATO VINAIGRETTE:
• 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
• 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

Preparation

Step 1

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: 1 serving equals 492 calories, 38 g fat (6 g saturated fat), 8 mg cholesterol, 619 mg sodium, 30 g carbohydrate, 9 g fiber, 12 g protein.