Citrus & Chickpea Salad Recipe with Lemon Herb Dressing (Healthy New Year Challenge - Week 4

• Vegan
• Gluten free

• Produce

  • 2 tbsp Basil, leaves
  • 2 (14 oz. each cans Chickpeas, no salt added
  • 2 tbsp Flat-leaf parsley
  • 1 tsp Lemon, zest
  • 3 Minneola tangelos
  • 2 tbsp Mint, fresh leaves
  • 1/4 cup Tangelo

• Condiments

  • 1 tsp Agave nectar
  • 2 tbsp Sunkist lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 1/3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

Found on cookincanuck.com

Description

Ingredients

• 3 Minneola tangelos (can substitute navel oranges)
• 2 (14 oz. each) cans no-salt added chickpeas (garbanzo beans), drained & rinsed
• 1 tsp lemon zest
• 2 tbsp minced flat-leaf parsley
• 2 tbsp + 1 tsp extra virgin olive oil
• ¼ cup tangelo juice (from tangelos above)
• 2 tbsp fresh Sunkist lemon juice
• ¾ tsp ground cumin
• 1 tsp agave nectar
• ¼ tsp ground pepper
• ¼ tsp salt
• 2 tbsp thinly sliced fresh mint leaves
• 2 tbsp thinly sliced basil leaves

Directions

• 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.
• 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.

Nutrition