Garden Chickpea Salad Recipe
- 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
- 3/4 cup canned chickpeas or garbanzo beans, 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
- 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 two plates; top with chickpea mixture. Drizzle with remaining dressing. Yield: 2 servings.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.