Everything Salad with Balsamic-Dipped Vegetables and Chickpea Croutons
4
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Make tasty use of leftovers with our ‘potluck’ salad. Make ours as is, or toss in whatever vegetables, fat-free cheese and protein you have on hand.
Ingredients
Cooking spray
1 spray(s)
Canned undrained chickpeas
1 cup(s), rinsed and drained
Cumin seeds
1 tsp(s), or Adobo seasoning
Balsamic vinegar
4 tbsp(s)
Fresh parsley
½ tbsp(s), fresh, chopped
Fresh basil
½ tbsp(s), fresh, chopped
Peppermint leaves
½ tbsp(s), fresh, chopped
Cilantro
½ tbsp(s), fresh, chopped
Olive oil
2 tsp(s)
Broccoli
2 cup(s), florets
Uncooked cauliflower
2 cup(s), florets
Carrots
1 cup(s), chopped or shredded
Cooked skinless, boneless chicken breast
1 cup(s), chopped, cubed or shredded
Low-fat shredded cheddar cheese
½ cup(s)
Romaine lettuce
1 cup(s)
Fat-free creamy salad dressing
8 tbsp(s)
Instructions
1
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2
In a medium bowl, combine chickpeas and Adobo seasoning and toss to coat. Transfer chickpeas to prepared baking sheet and bake, shaking pan every 5 minutes to promote even cooking, for 20 minutes. Remove from oven, coat with cooking spray and bake until chickpeas are golden brown, about 10 minutes more.
3
Meanwhile, in a large bowl, whisk together vinegar, fresh herbs and oil. Add broccoli, cauliflower, carrots, chicken and cheese and toss to coat.
4
Divide lettuce among four plates. Top each serving with 1/4 each vegetable-chicken mixture and chickpea ‘croutons.’ Drizzle each salad with 2 tablespoons of dressing.
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