SALAD
CALIFORNIA TOMATO SALAD WITH CHICKPEA DRESSING
Serve with crusty bread and grilled vegetables, seafood or meat. Be sure to use vine-ripe tomatoes for the best flavor. Canned chickpeas are fine.
• 2 ¼ cups drained, cooked chickpeas
• ¼ cup fresh lemon juice
• 2 garlic cloves, coarsely chopped
• ¾ teaspoon salt
• ½ cup olive oil
• 4 large tomatoes, cored and cut into ½-inch slices
• Minced parsley, paprika, and toasted pine nuts for garnish
In a food processor or blender puree chickpeas, in batches, if necessary, with lemon juice, 2 tablespoons water, garlic, and salt until the mixture is smooth. With motor running, add oil in a stream and blend until mixture is well combined. Transfer to a bowl and let the dressing stand, covered 1 hour.
Spread ¼ cup dressing on each of 4 salad plates. Arrange the tomato slices on the plates, pressing them into the dressing slightly, spoon the remaining dressing over the tomatoes, and garnish each serving with parsley, paprika and pine nuts. Makes 4 servings.
Source: Adapted from Gourmet's America (Random, 1994).
Per serving: 428 calories (60 percent from fat), 29.8 g fat (3.9 g saturated, 20.6 g monounsaturated), 0 cholesterol, 9.9 g protein, 34.2 g carbohydrates, 9.3 g fiber, 670.5 mg sodium.
