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1 cup rinsed, drained chickpeas/garbanzo/garbonzo (250ml)
1/4 cup chopped red onion (50ml)
2 Tbsp. chopped fresh mint (25ml)
1/4 cup orange juice (50ml)
1 tsp. red wine vinegar (5ml)
1 tsp. sesame oil (5ml)
1/2 tsp. grated gingerroot (2ml)
1 bunch watercress or arugula, washed
Peel orange. Holding orange over bowl to catch juices, cut off white membrane; cut between sections and membranes to remove sections. Add sections to bowl. Add chick-peas, red onion and chopped mint.
In a small bowl, whisk together orange juice, red wine vinegar, oil and ginger; pour over chick-pea mixture and toss well to combine.
Remove any tough stems from watercress; arrange on small serving platter. Spoon chick-pea mixture over top.
"Oranges are rich in vitamin C, an antioxidant. One serving of this low-calorie salad provides 63 per cent of our daily requirement of vitamin C, and 20 per cent of folate, a B vitamin."
Posted by Shayla Goldstein
Nutritional Info Per Serving: Per serving: about 105 calories; 5g protein; 2g fat, 18g carbohydrate