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Chickpea Salad

Photo: Quentin Bacon
Yield Makes 8 servings

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

Nutrition 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

How to Make It

  1. 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.