Chickpea Salad

Photo: Quentin Bacon

Yield: Makes 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 78mg
  • Calories: 114
  • Calories from fat: 0%
  • Carbohydrate: 16g
  • Cholesterol: 0mg
  • Fat: 4g
  • Fiber: 4g
  • Iron: 1mg
  • Protein: 4mg
  • Saturated fat: 1g
  • Sodium: 182mg

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

  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.
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