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      RECIPE TITLE "Warm Chick-Pea Salad" Author: Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine

    yields 6 servings time10 minutesdifficultyvery easy

    One of my favorite ways to prepare chick-peas, this makes a very satisfying lunch or dinner, especially during winter. You can substitute canned chick peas for the dried beans.


    For the Salad
    2 cups dried chick-peas, washed and picked over, or
    3 19-ounce cans chick-peas, drained and rinsed
    6 cups water
    4 scallions, chopped, or 1 small red onion, chopped
    4 radishes, sliced
    1 green or red pepper, chopped
    1/2 cup chopped fresh parsley
    2 tablespoons freshly grated Parmesan or Cheddar cheese

    For the Yogurt Vinaigrette:
    Juice of 1 large lemon
    3 tablespoons red wine vinegar
    1 small garlic clove, minced or put through a press
    2 teaspoons Dijon mustard
    3/4 cup plain low-fat yogurt
    freshly ground pepper
    leaf lettuce, washed and dried


    Prepare the Salad:
    Pick over the beans, wash, and soak for several hours or overnight in 6 cups water. Drain and place in a large pot with 6 cups fresh water. Bring to a boil, cover, and reduce heat. Cook 1 to 2 hours, until soft, adding salt to taste halfway through the cooking.

    If you're using canned beans: drain, rinse, and heat through.

    Drain the cooked beans and toss with the scallions, radishes, red or green pepper, parsley, and grated cheese.

    Prepare the Yogurt Vinaigrette:
    Mix all ingredients well and use immediately or set aside at room temperature.

    Toss the chick-pea mixture with the yogurt vinaigrette and season with freshly ground pepper to taste.Serve warm on individual plates or from a bowl lined with lettuce leaves.

    Nutrition Facts (Per Portion):

    Calories: 283
    Fat: 5 G
    Sodium:127 MG
    Protein: 16 G
    Carbohydrate: 45 G
    Cholesterol: 3 MG

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