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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. âSally Sibthorpe, Shelby Township, Michigan Ingredients:
3 cups spring mix salad greens |
3/4 cup canned chickpeas or garbanzo beans, rinsed and drained |
1/2 cup packed fresh parsley sprigs, coarsely chopped |
1 medium carrot, julienned |
1 small zucchini, julienned |
2 green onions, thinly sliced |
1/4 cup crumbled feta cheese |
1/4 cup thinly sliced radishes |
3 tablespoons chopped walnuts |
tomato vinaigrette: |
1/4 cup lemon juice |
1/4 cup olive oil |
1/4 cup chopped tomato |
1 garlic clove, minced |
1/2 teaspoon cumin seeds, toasted |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
Directions:
1. Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
2. In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately. Yield: 2 servings.
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