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- 2
cans (14-ounce) drained and rinsed chickpeas
- 2
shredded carrots
- 1
diced red bell pepper
- 2 c.
halved cherry tomatoes
- 1 c.
chopped parsley
- 1/2 c.
diced red onion
- 3/4 c.
diced feta
- 1/2 c.
chopped walnuts
- 1/2 c.
golden raisins
- 8 c.
mixed salad greens
TAHINI DRESSING:
- 1/3 c.
olive oil
- 2 tbsp.
tahini
juice of 1/2 lemon
- 1
minced garlic clove
- 1/2 tsp.
cumin
- 1/2 tsp.
smoked paprika
- 1/4 tsp.
salt
- 1/4 tsp.
pepper
- 1/4 tsp.
each salt and pepper
Directions
- Step 1In a bowl, toss 2 (14-ounce) cans drained and rinsed chickpeas, 2 shredded carrots, 1 diced red bell pepper, 2 cups halved cherry tomatoes, 1 cup chopped parsley, 1/2 cup diced red onion, 3/4 cup diced feta, 1/2 cup chopped walnuts, and 1/2 cup golden raisins. Divide 8 cups mixed salad greens among 4 plates. Top with chickpea mixture and tahini dressing.
- Step 2For the dressing: In a blender, puree 1/3 cup olive oil, 2 tablespoons tahini, juice of 1/2 lemon, 1 minced garlic clove, 1/2 teaspoon each cumin and smoked paprika, and 1/4 teaspoon each salt and pepper.
NUTRITION (per serving): 644 calories, 20 g protein, 57 g carbs (15 g fiber), 41.5 g fat (9 g sat fat), 20 g sugar, 962 mg sodium
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