Taste of Home
Garden Chickpea Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Ingredients
-
1/2 teaspoon cumin seeds
-
1/4 cup chopped tomato
-
1/4 cup lemon juice
-
1/4 cup olive oil
-
1 garlic clove, minced
-
1/4 teaspoon salt
-
1/4 teaspoon cayenne pepper
-
SALAD:
-
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
-
1 medium carrot, julienned
-
1 small zucchini, julienned
-
2 green onions, thinly sliced
-
1/2 cup coarsely chopped fresh parsley
-
1/4 cup thinly sliced radishes
-
1/4 cup crumbled feta cheese
-
3 tablespoons chopped walnuts
-
3 cups spring mix salad greens
Directions
-
1.
For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
-
2.
In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
-
3.
To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.
Nutrition Facts
1 serving: 492 calories, 38g fat (6g saturated fat), 8mg cholesterol, 619mg sodium, 30g carbohydrate (7g sugars, 9g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC