Chickpea and Nectarine Salad
Two 15-ounce can chickpeas, drained, rinsed and dried with paper towels
5 tablespoons olive oil, divided
1 teaspoon curry powder, Old Bay or Cajun seasoning blend
Salt and ground pepper
4 tablespoons rice vinegar
4 teaspoons brown sugar
2 teaspoons Dijon mustard
1 bunch Swiss chard, chopped
5-ounce package baby arugula
1 seedless cucumber, thinly sliced
4 stalks celery, thinly sliced
3 nectarines, pitted and thinly sliced
Soft-boiled or poached eggs
Sliced cooked chicken breast
Lightly seared and thinly sliced steak
Marinated tofu or seitan
Feta or halloumi (Greek grilling) cheese
Heat the oven to 400 degrees
In a medium bowl, toss the chickpeas with 1 tablespoon of the olive oil. Add the seasoning of choice, then a bit of salt and pepper, as needed. Toss well to coat evenly, then spread the chickpeas in a single layer on a rimmed baking sheet. Roast for 30 minutes, then set aside to cool.
Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons olive oil, the rice vinegar, brown sugar and Dijon mustard. Season with salt and pepper. Set aside.
In a large bowl, mix together the Swiss chard, arugula, cucumber, celery and nectarines. Drizzle the dressing over the salad, then toss gently to coat. Divide between 4 serving plates. Top with the roasted chickpeas and your choice of protein. Makes 4 entree-size salads.
Per serving: 470 calories, 170 calories from fat (36 percent of total calories), 19 g fat (2.5 g saturated, 0 g trans fats), 0 mg cholesterol, 63 g carbohydrate, 13 g fiber, 19 g sugar, 15 g protein, 380 mg sodium.