Chickpea Crab Salad with Citrus Vinaigrette Recipe

Chickpea Crab Salad with Citrus Vinaigrette Recipe photo by Taste of Home

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Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.

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Chickpea Crab Salad with Citrus Vinaigrette Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

3 tablespoons orange juice
3 tablespoons olive oil
4-1/2 teaspoons lime juice
1 small garlic clove, minced
1/4 to 1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 can (6 ounces) lump crabmeat, drained
3/4 cup garbanzo beans or chickpeas, rinsed and drained
3 radishes, thinly sliced
2 green onions, thinly sliced
1/3 cup minced fresh parsley
1/3 cup shredded carrot
2 tablespoons pistachios, chopped
3 cups spring mix salad greens

Directions

In a small bowl, whisk the first seven ingredients. Set aside.
In a small bowl, combine the crab, garbanzo beans, radishes, onions, parsley, carrot and pistachios. Pour dressing over salad and toss to coat. Divide salad greens between two salad bowls; top with crab mixture. Yield: 2 servings.

Nutritional Facts 1 serving equals 446 calories, 27 g fat (4 g saturated fat), 76 mg cholesterol, 635 mg sodium, 27 g carbohydrate, 8 g fiber, 25 g protein.

Originally published as Chickpea Crab Salad with Citrus Vinaigrette in Cooking for 2 Summer 2008, p31