Chickpea Salad with Lemon Cumin Vinaigrette
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 430 |
| pro | 13 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 52 g |
| fibre | 8 g |
| chol | 9 mg |
| sodium | 997 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 31% |
| vit A | 11% |
| vit C | 90% |
| folate | 64% |
-
2 pita breads
1 can (19 oz/540 mL) chickpeas, drained and rinsed
3 plum tomatoes, chopped
1 cup (250 mL) chopped English cucumber
1 cup (250 mL) chopped sweet green pepper
3 green onions, thinly sliced
1/2 cup (125 mL) chopped walnuts
1/4 cup (50 mL) chopped fresh mint (or 1 tsp/5 mL dried)
8 leaves Boston, Bibb or leaf lettuce
1/3 cup (75 mL) crumbled feta cheese
Vinaigrette:
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) ground cumin
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) cayenne pepper
Preparation:
Toast pita breads; cut each into 8 wedges.
Vinaigrette: In large bowl, whisk together lemon juice, oil, cumin, salt and cayenne pepper.
Add chickpeas, tomatoes, cucumber, green pepper, green onions, walnuts and mint to bowl; toss together.
Line 4 individual salad bowls with 2 lettuce leaves each; spoon chickpea salad into cupped lettuce. Sprinkle with crumbled feta cheese. Serve with pita wedges.
Vinaigrette: In large bowl, whisk together lemon juice, oil, cumin, salt and cayenne pepper.
Add chickpeas, tomatoes, cucumber, green pepper, green onions, walnuts and mint to bowl; toss together.
Line 4 individual salad bowls with 2 lettuce leaves each; spoon chickpea salad into cupped lettuce. Sprinkle with crumbled feta cheese. Serve with pita wedges.
Source
Canadian Living Magazine: August 2006
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