Perfect salad for any season!
Boiled chickpeas | 1 1/2 Cup (24 tbs) (garbanzo beans) | |
Romane lettuce | 1/2 , roughly chopped | |
Cherry tomato | 1 Cup (16 tbs) (any variety) | |
Carrot | 1/2 Cup (8 tbs) , julienned | |
Red onion | 1/2 Cup (8 tbs) , cut lengthwise | |
Baby cucumber | 1/2 Cup (8 tbs) , diced | |
Black olives slices | 2 Tablespoon (as needed) | |
Sliced pickled jalapeno pepper | To Taste | |
For dressing | ||
Minced garlic | 1 Tablespoon | |
Finely chopped parsley | 2 Tablespoon (or your favorite herb) | |
Lemon zest | 1/4 Teaspoon | |
Lemon juice | 2 Tablespoon | |
Salt and pepper | To Taste | |
Olive oil | 1/4 Cup (4 tbs) | |
For topping | ||
Roasted pine nuts | 1 Tablespoon (or any nuts of your choice) | |
Croutons | 2 Tablespoon (Optional) |
MAKING
1. In a large bowl, combine lettuce, cherry tomatoes, carrot, onion, cucumber, olives, jalapeno, and chickpeas.
For Dressing:
2. In a measuring cup, combine garlic, parsley, lemon zest, lemon juice, salt, pepper, and olive oil. Whisk well.
3. Drizzle dressing over salad and toss well.
SERVING
4. Garnish with pine nuts, croutons and serve immediately.
Serving size
Calories 225Calories from Fat 114
% Daily Value*
Total Fat 13 g20%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 162 mg6.75%
Total Carbohydrates 23 g7.7%
Dietary Fiber 5 g20%
Sugars 5 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet