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Chickpea Crab Salad with Citrus Vinaigrette

Chickpea Crab Salad with Citrus Vinaigrette
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.
2 ServingsPrep/Total Time: 20 min.

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.
© Taste of Home 2013

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Chickpea Crab Salad with Citrus Vinaigrette (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013