Recipe by Oxmoor House January 2001


Recipe Summary test

4 servings (serving size: about 2 cups lettuce, 3/4 cup chickpea mixture, 3 walnut halves, and 1/2 apple)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Melt sugar and butter in a small skillet over low heat. Remove from heat; stir in walnuts, apple juice, and pepper. Spread walnut mixture evenly onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes. Immediately scrape walnut mixture onto a sheet of foil coated with cooking spray, spreading walnut mixture evenly; let cool completely. Break mixture into pieces. Set aside.

  • Combine yogurt and next 5 ingredients in a small bowl.

  • Combine lettuce and 1/2 cup yogurt dressing, tossing to coat. Combine chickpeas, onion, and remaining dressing; toss well.

  • Divide romaine mixture evenly among four plates; top evenly with chickpea and walnut mixtures. Place apple wedges around edge of each salad.


Oxmoor House Healthy Eating Collection

Nutrition Facts

336 calories; fat 10.2g; saturated fat 1.2g; protein 12.9g; carbohydrates 52.7g; cholesterol 1mg; iron 4.5mg; sodium 594mg; calories from fat 27%; fiber 8.5g; calcium 167mg.