Garden Chickpea Salad

  Lunch

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.

Garden Chickpea Salad

Average Rating: 5

TOTAL TIME: Prep/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

Instructions

  • 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.

Nutrition Facts

1 serving: 492 calories, 38g fat (6g saturated fat), 8mg cholesterol, 619mg sodium, 30g carbohydrate (7g sugars, 9g fiber), 12g protein.

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