Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb.

  • Total Time

    Prep/Total Time: 25 min.

  • Makes

    2 servings

    Ingredients

    • 1/2 teaspoon cumin seeds
    • 1/4 cup chopped tomato
    • 1/4 cup lemon juice
    • 1/4 cup olive oil
    • 1 garlic clove, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • SALAD:
    • 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
    • 1 medium carrot, julienned
    • 1 small zucchini, julienned
    • 2 green onions, thinly sliced
    • 1/2 cup coarsely chopped fresh parsley
    • 1/4 cup thinly sliced radishes
    • 1/4 cup crumbled feta cheese
    • 3 tablespoons chopped walnuts
    • 3 cups spring mix salad greens

    Directions

    • For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
    • In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
    • To serve, divide greens between two plates; top with chickpea mixture. Drizzle with remaining dressing.

    Nutrition Facts

    1 serving: 492 calories, 38g fat (6g saturated fat), 8mg cholesterol, 619mg sodium, 30g carbohydrate (7g sugars, 9g fiber), 12g protein.