Chickpea Salad with Lemon Cumin Vinaigrette

By The Canadian Living Test Kitchen

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Chickpea Salad with Lemon Cumin Vinaigrette

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	430430 cal
pro	13 g13g pro
total fat	21 g21g total fat
sat. fat	4 g4g sat. fat
carb	52 g52g carb
fibre	8 g8g fibre
chol	9 mg9mg chol
sodium	997 mg997mg sodium
% RDI:	-
calcium	1515 calcium
iron	3131 iron
vit A	1111 vit A
vit C	9090 vit C
folate	6464 folate

Ingredients

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.

Source : Canadian Living Magazine: August 2006

Keywords : Sides; Dinner; Salad; Vegetarian; Mediterranean; Chickpeas; Tomatoes; Cucumbers; Green pepper;

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