Garden Chickpea Salad
A refreshing and colorful summer dish featuring chickpeas and vegetables perfect for a healthy meal.
Equipment
- skillet
- bowl
Ingredients
Dressing
- ½ teaspoon cumin seeds
- ¼ cup chopped tomato
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Salad
- ¾ cup canned garbanzo beans or chickpeas, rinsed and drained
- 1 medium carrot, julienned
- 1 small zucchini, julienned
- 2 whole green onions, thinly sliced
- ½ cup coarsely chopped fresh parsley
- ¼ cup thinly sliced radishes
- ¼ cup crumbled feta cheese
- 3 tablespoons chopped walnuts
- 3 cups spring mix salad greens
Instructions
Preparation
- 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 ⅓ cup dressing.
- To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.
Notes
Optionally, add sliced, cooked chicken or lamb for added protein.
Nutrition
Serving: 1servingCalories: 492kcalCarbohydrates: 30gProtein: 12gFat: 38gSaturated Fat: 6gCholesterol: 8mgSodium: 619mgFiber: 9gSugar: 7g
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