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 July 2000


Recipe Summary test

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


Ingredient Checklist


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

  • 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.