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Greek Chicken and Chickpea Salad with Tomato Vinaigrette

Vinaigrette:

1/4 cup lemon juice

2 tablespoons white balsamic vinegar

1 clove garlic, crushed

3/4 teaspoon Greek seasoning

1/4 cup tomato juice

1/4 teaspoon salt (optional)

1/4 cup olive oil

 

Salad:

1 cup canned chickpeas, rinsed and drained

2 cups chopped cooked chicken breast

1/2 cup chopped fresh flat-leaf parsley

1/2 cup shredded carrots

1/3 cup sliced radishes

1/3 cup thinly sliced scallions

1/3 cup grape or cherry tomatoes, halved

1/4 cup pitted kalamata (or other) olives

1/4 cup crumbled feta cheese

3 tablespoons chopped pistachios

3 cups spring mix

1. To Make the Vinaigrette: Whisk together the lemon juice, vinegar, garlic, Greek seasoning, tomato juice, and salt, if using, until well blended. Whisk in the oil until emulsified. Set aside.
2. To Make the Salad: Lightly mash the chickpeas in a medium bowl with a fork.
3. Add the chicken, parsley, carrots, radishes, scallions, tomatoes, olives, cheese, and pistachios. Drizzle with half of the vinaigrette and toss to coat well.
4. Place the spring mix on a serving plate. Top with the chickpea mixture. Pass the remaining dressing for diners to use as desired.

Makes 6 servings.

Nutrtional Information Per Serving (1/6 of recipe): Calories 270, Carbohydrates 13g, Fat 16g, Saturated Fat 3g, Protein 20g, Cholesterol 47mg, Dietary Fiber 4g, Sodium 326mg, Sugar 3g

Recipe and photograph provided courtesy of Western Pistachio Association, ALL RIGHTS RESERVED © 2007 Rodale; through ECES, Inc., Electronic Color Editorial Services.