Sometimes a fresh, vibrant salad is the thing you need on a hot summer day. This tangy version includes a burst of orange and the toothsome texture of chickpeas. Simple and satisfying, this salad makes life beyond iceberg easier than ever. Serve with a chilled avocado soup for the ultimate stove-free meal.
Serves 6
What You Need:
1/4 cup orange juice
4 teaspoons olive oil
1 tablespoon fresh lemon juice
1 clove garlic, finely chopped
Salt and ground black pepper, to taste
1 (19-ounce) can chickpeas, drained and rinsed
1 small red onion (about 4 ounces), peeled, quartered, and thinly sliced
8 cups romaine lettuce leaves, washed, dried, and torn
What You Do:
1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, garlic, salt, and pepper. Add chickpeas and onion; toss well to combine. Let stand for 15 minutes at room temperature to allow the flavors to blend. Toss again.
2. Divide lettuce evenly among 6 salad plates. Spoon chickpea mixture evenly over lettuce and serve at room temperature.
More Food News!
What's Cooking on VegNews.com: Rum Caramel Sauce
Café VegNews: Falafel Burgers
Featurette: Vegan Ice Cream Shops
Summer Barbecue Menu: Crispy Polenta Triangles
This Week's Giveaway: Vegan Caramels
VOTE! The 2009 Veggie Awards Survey is live! Vote by July 31 for your veg favorites in more than 40 categories!
|
