Chickpea Salad

Chickpea Salad Recipe
Photo: Quentin Bacon
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Yield:

Makes 8 servings

Recipe from

Real Simple

Nutritional Information

Calcium 78 mg
Calories 114
Caloriesfromfat 0 %
Carbohydrate 16 g
Cholesterol 0 mg
Fat 4 g
Fiber 4 g
Iron 1 mg
Protein 4 mg
Satfat 1 g
Sodium 182 mg

Ingredients

2 tablespoons olive oil
1 pound carrots, peeled and sliced into 1/4-inch rounds
1/2 cup chicken stock
1 15-ounce can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon lemon juice
1 small red onion, thinly sliced (1 cup)
8 cups watercress, washed and dried

Preparation

In a large sauté pan, heat 1 tablespoon of the oil.

Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover, and cook until the liquid is absorbed, 6 to 7 minutes.

Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes.

Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes.

Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature.

Can be made up to 2 days ahead. Cover and refrigerate.

Note:

Jane Kirby and Kay Chun,

March 2002
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