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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From The Essential EatingWell Cookbook, page 73. Pairs with Mustard-Balsamic Vinaigrette (4 tbs for entire recipe). Ingredients:
3 tbs chopped walnuts |
15 1/2 oz chickpeas, rinsed |
1 small red onion, thinly sliced |
1 red bell pepper, seeded and sliced |
1 cup shredded carrots |
1 cup cauliflower florets, coarsely chopped |
12 kalamata olives, pitted and finely chopped |
12 cups mixed salad greens |
1/2 cup crumbled feta cheese |
Directions:
1. Toast walnuts in a small dry skillet over medium heat, stirring until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
2. Prepare Mustard-Balsamic Vinaigrette.
3. Combine chickpeas, onion, bell pepper, carrots, cauliflower and olives in a medium bowl. Add 2 tbs vinaigrette; toss to coat. Toss greens with the remaining 2 tbs vinaigrette in a large bowl. Divide among 6 plates and top with the vegetable mixture. Sprinkle with feta and the walnuts. Serve immediately.
4. Mustard-Balsamic Vinaigrette is listed as a separate recipe.
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