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
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
Instructions
Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
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.
Originally Submitted
8/5/2010
0 Out of 5 from
0 reviews
You can add this Garden Chickpea Salad with Tomato Vinaigrette recipe to your own private DesktopCookbook.
