Yield
6 servings (serving size: 1 2/3 cups salad and 1 crouton)

Briefly freezing the goat cheese will help prevent it from crumbling when you slice it. Puréed chickpeas add body to the light, flavorful vinaigrette.

How to Make It

Step 1

Place goat cheese in freezer 10 minutes or until firm.

Step 2

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.

Step 3

Preheat broiler.

Step 4

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.

Step 5

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

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