Chickpea Crab Salad with Citrus Vinaigrette Recipe

4 2 2
Chickpea Crab Salad with Citrus Vinaigrette Recipe
Chickpea Crab Salad with Citrus Vinaigrette Recipe photo by Taste of Home
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Chickpea Crab Salad with Citrus Vinaigrette Recipe

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4 2 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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
  • 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/3 cup shredded carrot
  • 1/3 cup minced fresh parsley
  • 2 tablespoons pistachios, chopped
  • 1 can (6 ounces) lump crabmeat, drained
  • 3 cups spring mix salad greens

Directions

In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens. Yield: 2 servings.
Originally published as Chickpea Crab Salad with Citrus Vinaigrette in Cooking for 2 Summer 2008, p31

Nutritional Facts

1 serving: 446 calories, 27g fat (4g saturated fat), 76mg cholesterol, 635mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 25g protein.

  • 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
  • 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/3 cup shredded carrot
  • 1/3 cup minced fresh parsley
  • 2 tablespoons pistachios, chopped
  • 1 can (6 ounces) lump crabmeat, drained
  • 3 cups spring mix salad greens
  1. In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens. Yield: 2 servings.
Originally published as Chickpea Crab Salad with Citrus Vinaigrette in Cooking for 2 Summer 2008, p31

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Reviews forChickpea Crab Salad with Citrus Vinaigrette

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MY REVIEW
snackcake User ID: 4580851 101071
Reviewed Aug. 10, 2010

"i used imation crab and it was very good didn't add the nuts will add celery next time."

MY REVIEW
moc2948 User ID: 4901415 92714
Reviewed Jul. 8, 2010

"Doubled receipe for 4, substituted Crasinettes for pistachios. Our kind of food. Even the kids loved it. Next time, substituting endame for crab."

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