Salad with Goat Cheese Croutons

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Briefly freezing the goat cheese will help prevent it from crumbling when you slice it. Puréed chickpeas add body to the light, flavorful vinaigrette.
6 servings (serving size: 1 2/3 cups salad and 1 crouton)


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1 (4-ounce) package goat cheese
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallots
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
6 (1/2-inch-thick) slices French bread baguette
12 cups gourmet salad greens


Place goat cheese in freezer 10 minutes or until firm.

Drain chickpeas in a colander over a bowl; reserve 1/2 cup liquid. Combine 2 tablespoons chickpeas, liquid, vinegar, and next 7 ingredients (vinegar through pepper) in a blender; process until smooth. Reserve remaining chickpeas for salad.

Preheat broiler.

Cut goat cheese into 6 rounds. Place bread slices on a baking sheet; broil 2 minutes or until toasted. Top each bread slice with a goat cheese round; broil 1 minute or until lightly browned.

Combine the vinaigrette, remaining chickpeas, and salad greens in a bowl, and toss well. Serve with goat cheese croutons.

Created date

July 2000

Nutritional Information

Calories 202
Caloriesfromfat 27 %
Fat 6 g
Satfat 3.1 g
Monofat 1.6 g
Polyfat 0.8 g
Protein 9.4 g
Carbohydrate 27.9 g
Fiber 7.1 g
Cholesterol 17 mg
Iron 2.8 mg
Sodium 509 mg
Calcium 169 mg