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Salad with Goat Cheese Croutons

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Place goat cheese in freezer 10 minutes or until firm.

  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.

  3. Preheat broiler.

  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.

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