This recipe is from the Cooking Light 2009 Annual Recipes cookbook. We’ve been trying to eat healthier, get a little more exercise in, and my husband has been working on controlling his blood sugar levels. Chickpeas (garbanzo beans) are very good for you. So, this salad is not only tasty – it’s good for you too.Ingredients:
2 c. chopped fresh cilantro
2 Tbls. Extra Virgin Olive Oil
½ tsp. grated lime rind
2 Tbls. fresh lime juice
¼ tsp salt
2 garlic cloves
2 pickled jalapeno pepper slices
¼ c chicken broth
½ c chopped seeded peeled cucumber
½ c thinly sliced radishes
¼ c chopped celery
2 – 15oz cans chickpeas (garbanzo beans) rinsed and drained
12 boston lettuce leaves
Directions:
Combine the first seven ingredients in a food processor or blender; process until well blended. Add broth; pulse until combined.
Combine cucumber and next three ingredients in a large bowl. Drizzle with cilantro mixture; toss to coat. Allow salad to stand for about an hour to let flavors combine.
The recipe calls for the salad to be arranged on the lettuce leaves. I did not do this. I served as a side dish to soft tacos, instead of refried beans. And the next day I took a serving as a side for my lunch.
Combine cucumber and next three ingredients in a large bowl. Drizzle with cilantro mixture; toss to coat. Allow salad to stand for about an hour to let flavors combine.
The recipe calls for the salad to be arranged on the lettuce leaves. I did not do this. I served as a side dish to soft tacos, instead of refried beans. And the next day I took a serving as a side for my lunch.
3 comments:
Very healthful and very tasty.
This sounds extremely yummy and delicious. I only recently discovered how delicious cooking light recipes are.
Looks delicious!!
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