VEGAN: Romaine, Red Onion, And Chickpea Salad With Orange Vinaigrette

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* Exported from MasterCook *

 

Romaine, Red Onion, And Chickpea Salad With Orange Vinaigrette

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 79

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup fresh orange Juice

4 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 clove garlic -- finely chopped

Salt and freshly ground black pepper -- to taste

2 cups cooked chickpeas

OR 1 19-ounce can chickpeas -- drained and rinsed

1 small red onion -- (about 4 ounces)

peeled and quartered and thinly sliced

crosswise

soaked in cold water to cover -- drained

for 10 minutes

8 cups torn red and/or green romaine lettuce -- washed

and dried

leaves

 

MAKES 4 TO 6 SERVINGS

 

This refreshing side salad from Provence easily becomes a satisfying lunch

or light supper served with a bowl of soup and crusty French

bread. Although red onions are already on the mild side, soaking them in

cold water further reduces their bite.

 

In a medium bowl, whisk together the orange juice, oil, lemon juice,

garlic, salt, and pepper. Add the chickpeas and onion; toss well to

combine. Let stand for 15 minutes at room temperature to allow the flavors

to blend. Toss again.

 

Divide the lettuce leaves evenly among 4 to 6 salad plates. Spoon the

chickpea mixture evenly over the lettuce and serve at room temperature.

 

Advance Preparation: The chickpea mixture can be stored, covered, in the

refrigerator for up to twelve hours. Bring to room temperature before

serving with the greens.

 

Per Serving: Calories 212, Protein 10 g, Total Fat 7 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 30 g, Dietary Fiber 3 g, Sodium 16 mg

 

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