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Garden Chickpea Salad

 Garden Chickpea Salad
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
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Garden Chickpea Salad (continued)

Directions (continued)

  • immediately. Yield: 2 servings.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.