. MODERATE Grilled Chickpea Salad With Red Onion and Sourdough Juice of 1 lemon 4 tablespoons olive oil, divided 3 cloves garlic, minced 1 teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 large red onion, cut into thin rounds 1 large red bell pepper, cored and cut into strips 1 (15-ounce) can chickpeas, drained 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 loaf (about 19 ounces) sourdough bread, cut into 2-inch croutons 1 (5-ounce) container arugula Heat a grill to high. Set a perforated grilling pan on the grill directly over the heat source. In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, garlic, oregano, cumin and salt and pepper. Set aside. In a medium bowl, combine the onion, bell pepper, chickpeas, garlic powder, smoked paprika and 1 tablespoon of oil, tossing to coat evenly. When the grilling pan is very hot, transfer the mixture to the pan. Cook, stirring often, until the onions and peppers are lightly browned and tender, 8 to 10 minutes. Transfer the mixture to a clean serving bowl. Set aside. In a bowl, toss the croutons with the remaining 1 tablespoon of oil. Place the croutons directly on the grill grate. Cook, turning often, until lightly browned and crisp. Use tongs to transfer the croutons to the bowl of chickpeas and vegetables. Add the arugula, then toss well to slightly wilt the arugula. Drizzle the dressing over the salad, then toss again to coat. Divide among 6 serving plates. Nutrition information per serving: 460 calories; 12g fat; 73g carbohydrates; 7g fiber; 16g protein; 970mg sodium. Serves 6. Source: Associated Press
Posted on: Wed, 16 Jul 2014 12:50:48 +0000
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