Ingredients
1/2 teaspoon cumin seeds1/4 cup chopped tomato1/4 cup lemon juice1/4 cup olive oil1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon cayenne pepperSALAD:3/4 cup canned garbanzo beans or chickpeas, rinsed and drained1 medium carrot, julienned1 small zucchini, julienned2 green onions, thinly sliced1/2 cup coarsely chopped fresh parsley1/4 cup thinly sliced radishes1/4 cup crumbled feta cheese3 tablespoons chopped walnuts3 cups spring mix salad greens
Preparation
For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.
