Looking for something different on a hot summer’s day? This refreshing salad makes a terrific cold side dish or even an entree.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
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 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
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 second bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
3. To serve, divide the salad greens between two plates or bowls; top with chickpea mixture. Drizzle with the remaining dressing.
NUTRITION FACTS 1 serving equals 492 cal., 38 g fat (6 g sat. fat), 8 mg chol., 619 mg sodium, 30 g carb. (7 g sugars, 9 g fiber), 12 g pro.
DID YOU KNOW?
Chickpeas may have been grown in Turkey as long as 7,400 years ago, and they are still one of the world’s most widely consumed crops. Chickpeas grow as seeds in pods on a bushy plant—the leaves of which are used in the textile industry as a source of blue fabric dye.