Chickpea, Pepper & Pine Nut Salad
Adapted from a submission by the AICR

Chickpea, Pepper & Pine Nut Salad

Ingredients

1 (15 oz.) can chickpeas, drained and rinsed
1 medium red bell pepper, cored and cut into julienne strips
1 medium tomato, diced
3 scallions, cut into julienne strips
2 Tbsp. soy or almond milk
1 Tbsp. Earth Balance vegan "butter"
1 1/2 Tbsp. wine vinegar
1 Tbsp. lemon juice and pulp
1 Tbsp. extra virgin olive oil
2 cloves garlic
2 Tbsp. fresh basil leaves, lightly steamed*
1 Tbsp. pine nuts
Salt and freshly ground black pepper, to taste
6-8 red lettuce leaves for serving bed

How we make it

In medium mixing bowl, combine chickpeas, pepper, tomato and scallions.

For creamy basil dressing, add soy or almond milk, Earth Balance, lemon juice and pulp, vinegar, oil and garlic to spice grinder or blender and process until blended well and creamy. Add basil and process again until leaves are minced.

In a dry skillet over medium heat, toast pine nuts, stirring continually for about 2 minutes. Be careful not to burn them.

Pour dressing over chickpea mixture and toss well to coat. Season with salt and pepper to taste. Spoon onto lettuce leaves. Sprinkle with pine nuts and serve.

Steaming the basil: *   In small skillet over medium-high heat, add 2 tablespoons of water and heat until steaming. Add basil leaves, cover and reduce to medium heat. Steam leaves for 1/2 to 1 minute and remove from pan immediately.

Makes 4 servings.

Per serving: 160 calories, 6 g total fat (0 g saturated fat), 22 g carbohydrate, 7 g protein, 5 g dietary fiber, 45 mg sodium.