Citrus & Chickpea Salad Recipe with Lemon Herb Dressing
Citrus Chickpea Salad with Lemon Herb Dressing…Eat this healthy salad by itself or serve it over fresh spinach!
Servings: 3 ½ cups
Calories: 174.2kcal
Ingredients
- 3 Minneola tangelos can substitute navel oranges
- 2 14 ounce each cans chickpeas, drained and rinsed
- 1 teaspoon lemon zest
- 2 tablespoons minced flat-leaf parsley
The Dressing:
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- ¼ cup tangelo juice from tangelos above
- 2 tablespoon fresh Sunkist lemon juice
- ¾ teaspoon ground cumin
- 1 teaspoon agave nectar
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- 2 tablespoons thinly sliced fresh mint leaves
- 2 tablespoons thinly sliced basil leaves
Instructions
- Cut off the peels of the tangelos and cut the segments away from the membranes (see How to Segment Citrus Fruits). Work over a bowl so that all of the juices are captured. Squeeze the extra juice out of the remaining membranes.
- Place the tangelo segments in a bowl, and mix with the chickpeas, lemon zest and parsley.
- Toss with the dressing. Serve.
The Dressing:
- In a small bowl, whisk together the olive oil, tangelo juice, lemon juice, cumin, agave nectar, pepper and salt. Stir in the mint and basil.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 4 (Old SmartPoints), 4 (Points+)
Nutrition
Serving: 0.5Cup | Calories: 174.2kcal | Carbohydrates: 24.7g | Protein: 5.6g | Fat: 4.7g | Saturated Fat: 0.7g | Sodium: 49.1mg | Fiber: 6.5g | Sugar: 7.7g