Chickpea and Vegetable Salad
Nutritional Information
6 servingsAmount Per serving:
| Calories | 184 |
| Protein | 7g |
| Total fat | 7g |
| Carbs | 22g |
| Cholesterol | mg |
| Sodium | 645mg |
| Fiber | 5g |
| Sugars | g |
The inspiration for this salad came one day while I was making hummus. I decided that it would be interesting to make a salad out of the chickpeas rather than pureeing them. The following "deconstructed" hummus salad was born. The flavors come together nicely and get an authentic Middle-Eastern accent from the cumin and cilantro.
Ingredients
- 1 Tbs. unhulled sesame seeds
- 1 Tbs. cumin seeds
- 1 1/2 tsp. salt
- 1 1/2 cups cauliflower florets
- 1 1/2 cups broccoli florets
- 1/2 cup diagonally sliced carrots ( 1/2-inch pieces)
- 1/2 cup diagonally sliced celery ( 1/2-inch pieces)
- 1/2 cup diced red onion
- 2 cups cooked or rinsed, drained canned chickpeas
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced scallions (white and light green parts)
- 1/4 cup chopped fresh cilantro
- 1/2 cup Creamy Lemon-Tahini Dressing
Directions
1. Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.
2. In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside to cool.
3. Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.
4. In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.
