CHICKPEA SALAD WITH LEMON CUMIN VINAIGRETTE

This salad is so versatile. Want a healthy lunch? Try this. Need to make a salad to bring for a pot luck? Make this.

BY: THE CANADIAN LIVING TEST KITCHEN

Portion size- 4 servings

Ingredients

Vinaigrette:

  •  3 tbsp freshly squeezed lemon Juice
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • ¾ tsp salt
  • ¼ tsp cayenne Pepper

Salad:

  • 1 can 19 oz/540ml chickpeas, drained and rinsed
  • 3 plum tomatoes chopped – I prefer using the cherry or grape tomatoes and slice in half
  • 1 cup chopped cucumber
  • 1 cup chopped green pepper
  • 3 green onions, thinly sliced
  • ½ cup chopped walnuts
  • ¼ cup fresh mint, or 1 tsp dried
  • ⅓ cup crumbled feta cheese
  • 8 leaves Boston,Bibb or leaf lettuce
  • Pita Wedges – optional

Instructions:

  1. In large bowl, whisk together lemon juice, oil, cumin, salt and cayenne pepper.
  2. Add rinsed and drained chickpeas, tomatoes, cucumber, green pepper, green onions, walnuts and mint to bowl; toss together.
  3. 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.
  4. Toast pita breads; cut each into 8 wedges.

 

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