BVR: Chickpea Salad

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* Exported from MasterCook Mac *

 

Chickpea Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 red onion -- thinly sliced

3 cans chickpeas (15-ounce cans) -- drained and rinsed

1 large red bell pepper -- diced

1/2 cup fresh parsley -- chopped

2 teaspoons lemon zest -- finely chopped

2 cloves garlic -- minced

-- Dressing --

1 tablespoon red wine vinegar

-- or sherry vinegar

salt -- to taste

freshly ground black pepper -- to taste

2 tablespoons plain nonfat yogurt

1/4 cup extra virgin olive oil

 

1

Soak the sliced onion in a bowl of cold water while you prepare the

remaining ingredients.

2

Drain the onion and toss with the chickpeas, bell pepper, parsley, lemon

zest, and garlic.

3

Whisk together the vinegar, lemon juice, salt and pepper, yogurt, and

olive oil.

4

Toss the dressing with the chickpeas and serve at once, or allow to sit

for a little while. Refrigerate the salad if it will sit for longer than

30 minutes.

 

Advance preparation: You can make this several hours ahead and keep it

in the refrigerator.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 147 Calories; 14g Fat (81%

calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 12mg

Sodium

 

NOTES : This lemony Provencal-inspired salad could be the focus of a

meal, or it could complement a pasta with tomato sauce or vegetable

soup, such as the Carrot and Leek Soup or the Chilled Beet Soup. A

well-stocked pantry and refrigerator should provide you with most of the

ingredients, so you could pull this together on a night when you haven't

given much thought to dinner.

 

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