Garden salad with chickpeas


INGREDIENTS

  • 1/3 cup of olive oil

  • 1/4 cup of lemon juice

  • 2 teaspoons red wine vinegar

  • 1/2 teaspoons salt

  • 1/4 teaspoons pepper

  • 1/4 teaspoons garlic powder

SALAD

  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

  • 2 medium carrots, julienned

  • 1 medium zucchini, julienned

  • 1/2 cup chopped tomatoes

  • 4 green onions, thinly sliced

  • 4 radishes, thinly sliced

  • 1/2 cup chopped pecans, toasted

  • 1/2 cup coarsely chopped fresh parsley

  • 1/2 cup cup crumbled goat cheese

  • 6 cups spring mix salad greens

INSTRUCTIONS

In a small bowl, whisk oil, lemon juice, vinegar, salt, pepper and garlic powder.



In a large bowl, combine chickpeas, carrots, zucchini, tomato, green onions, radishes, pecans, parsley and cheese. Stir in 1/2 cup dressing. Arrange greens in a serving bowl; top with chickpea mixture. Drizzle with remaining dressing.

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