Summer Dinner Salad Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Prep Time - 15 Minutes
Serves:
Quick Facts Bottom

More Information

If you have never tried chickpeas you must try this salad. Summer Dinner Salad combines chickpeas, carrot, peas, and cheese along with anchovy paste, lemon and herbs in the dressing. Serve as a side salad or as an entrée along with warmed bread and butter!

Ingredients:

  • 1 large carrot, halved lengthwise and sliced in 1/4 inch slices
  • 2 medium potatoes, peeled, cut into 1/2 inch cubes
  • 1 cup petite frozen peas
  • 1 can (16 oz. each) low sodium chickpeas, drained and rinsed
  • 1 Tbsp. olive oil
  • 1 medium red onion, quartered, cut into 1/4 inch slices
  • 2 cloves garlic, minced
  • 4 oz. mozzarella cheese, cut into 1/2 inch cubes
  • 1 tsp. anchovy paste
  • 1 Sunkist® lemon, grated peel and juice
  • 2 Tbsp. fresh herbs (parsley, dill or oregano)
  • Salt and pepper, to taste

Instructions: (Makes 4 servings)

  • Cook carrot in boiling water for 2 minutes. Add the diced potatoes, cook an additional 8 minutes. Add frozen peas and cook for 2 minutes.
    •
  • Remove from heat; stir in chickpeas. Set aside. In small non-stick skillet, heat oil and sauté onion briefly. Remove from heat, stir in garlic.
    •
  • Drain any water from chickpea mixture and transfer the vegetables to a shallow serving bowl. Add onion and garlic mixture, and cheese cubes.
    •
  • In small bowl, mix together anchovy paste, lemon peel and juice, herbs, salt and pepper; add to vegetable mixture. Toss ingredients gently, mixing thoroughly. Serve salad at room temperature.
    •