Chickpea Crab Salad with Citrus Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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 |
1 can (6 ounces) lump crabmeat, drained |
3/4 cup garbanzo beans or chickpeas, rinsed and drained |
3 radishes, thinly sliced |
2 green onions, thinly sliced |
1/3 cup minced fresh parsley |
1/3 cup shredded carrot |
2 tablespoons pistachios, chopped |
3 cups spring mix salad greens |
Directions:
1. In a small bowl, whisk the first seven ingredients. Set aside.
2. In a small bowl, combine the crab, garbanzo beans, radishes, onions, parsley, carrot and pistachios. Pour dressing over salad and toss to coat. Divide salad greens between two salad bowls; top with crab mixture. Yield: 2 servings.
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