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Chunked Tomato, Fennel, And Chickpea Salad
Chickpeas, also called garbanzo beans, retain their firmness when
cooked so they give a salad an especially good texture. If you have
access to garden- fresh cucumbers, you can use them
unpeeled. Otherwise, buy the long, unwaxed, thin-skinned seedless
English variety.
Servings: 6
Calories: 197
Fat: 6 g
Cholesterol: 0 mg
Sodium: 328 mg
Protein: 8 g
Carbohydrate: 29 g
Fiber: 2 g
* Ingredients:
1 can (19 ounces) chickpeas, rinsed and drained, or 2 cups
cooked chickpeas
2 cups seeded and roughly chopped tomatoes (about 2 medium)
2 cups seeded and diced unpeeled cucumber
2/3 cup diced fennel (about 1 small bulb)
1 large red onion, coarsely chopped
¼ cup chopped fresh mint, plus ¼ cup
3 tablespoons fresh lemon juice
2 tablespoons defatted lower-sodium chicken broth
2 tablespoons extra-virgin olive oil
1¼ teaspoons ground cumin
1¼ teaspoons paprika
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
Mint sprigs for garnish
* Directions:
In a mixing bowl, toss together the chickpeas, tomato, cucumber,
fennel, onion, and ¼ cup of the chopped mint. In a small bowl, whisk
together the lemon juice, broth, oil, cumin, paprika, salt, and black
and cayenne peppers. Pour the dressing over the salad and toss to mix
well. Let the salad stand for at least 15 minutes or refrigerate up to
4 hours before serving at room temperature. Just before serving, add
the remaining chopped mint to the salad and toss to combine. Serve
garnished with mint sprigs.
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Tags
side dishes, food, recipes, cake, meat, vegeterian, seafood, soup
