Garden Chickpea Salad

Name: Garden Chickpea Salad
Prep time: 25 min
Total time: 25 min
Yield: 2 servings.
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

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

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.
In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
To serve, divide greens between two 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.

Originally published as Garden Chickpea Salad with Fresh Tomato Vinaigrette in Taste of Home June/July 2009

Reviews

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Average Rating:

darlyn29

Oct 7, 2017

Excellent and easy! I had most everything in my pantry and fridge which was nice. Common ingredients but very tasty. I also used ground cumin to save time.
kimspacc

Aug 23, 2016

Wonderful! I used a small amount of ground cumin instead. The dressing has a bit of "zip" without overpowering sensitive taste buds.
elfeonline

Jul 15, 2016

Just delicious. I used only 1/2 of the parsley and substituted cilantro for the other half. Fast and easy.
Beema

Apr 27, 2016

This delicious salad was republished in the April May issue of Country Woman, and as soon as I saw it I knew it would be a winner on my table. Other than omitting the walnuts I made it exactly as stated, and would not change a thing.. unless, you like an extra kick, as some of the other reviewers mentioned.
lizv1

Dec 9, 2011

Really enjoyed this.....I like a bit of kick to my food so just added a little hot sauce to the vinaigrette, also cut back on the olive oil. Served the feta separate as the kids don't care for it.
sandbert

Jun 16, 2010

For a little "kick" I added a 2 tablespoons of Melinas "Pepperino" to the olive oil
janetmsd

Jun 14, 2010

GREAT salad! I doubled the chickpea amount and had a great meatless main dish salad.
tkarinas

Jun 14, 2010

Garden chickpea salad is a family favourite in our home and one we make when we have company coming or just want a simple meal. It tastes so good, we don't usually change much, just the flavour is about all. It's a keeper and definitely going in my recipe box.