2 - Lunch, Salad
Warm Roasted Garlic Vinaigrette
4 large garlic cloves unpeeled
1/2 teaspoon olive oil
2 1/2 tablespoons sherry vinegar
1/4 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1/3 cup olive oil
1/8 teaspoon sea salt
Ground pepper to taste
Salad
1 1/2 cup cooked garbanzo beans drained and rinsed
1 (15-ounce) can artichoke hearts rinsed, drained and quartered
2/3 cup feta cheese crumbled
5 ounces baby arugula (about 5 cups)
2 tablespoons pine nuts lightly toasted
2 tablespoons chopped parsley
Visually appealing and nutritionally satisfying, this cumin-scented salad of artichoke hearts, arugula, chickpeas, feta cheese and pine nuts is a perfect side.
Gluten Free [1]
Vegetarian [2]
Wheat Free [3]
For the vinaigrette, preheat oven to 350°F.
Place unpeeled garlic cloves in a small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly, then peel and mince. Transfer to a small bowl.
Add vinegar, cumin and mustard to garlic, and whisk to combine.
Slowly whisk in 1/3 cup olive oil until vinaigrette thickens and add salt and pepper to taste.
Warm vinaigrette in a small skillet.
For the salad, mix together chickpeas, artichoke hearts and feta in a medium bowl.
Place arugula in a large serving bowl or platter.
Mix half of the warmed vinaigrette with arugula, tossing until leaves wilt.
Mix the other half with chickpea mixture.
Top arugula with chickpea mixture and sprinkle with pine nuts. Garnish with parsley.
Per Serving:390 calories (230 from fat), 25g total fat, 6g saturated fat, 20mg cholesterol, 710mg sodium, 28g carbohydrate (9g dietary fiber, 5g sugar), 12g protein