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

Recipe by Cooking Light

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • Preheat broiler.

  • 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.

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

Nutrition Facts

202 calories; calories from fat 27%; fat 6g; saturated fat 3.1g; mono fat 1.6g; poly fat 0.8g; protein 9.4g; carbohydrates 27.9g; fiber 7.1g; cholesterol 17mg; iron 2.8mg; sodium 509mg; calcium 169mg.