4 entrée-size salads
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
- Cleared after stabbing, former UW student wants his life back
- Seattle’s Super Bowl: Not football, but pho
- Teens charged in Jungle shooting grew up amid tumult, drug deals
- Mom’s drug deal brought sons to Jungle, police say
- Shortage of homes for sale pushes prices upward, buyers outward
Most Read Stories
Salt and ground black 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
1. Heat the oven to 400 F.
2. 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 black 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.
3. 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 black pepper. Set aside.
4. 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 four serving plates. Top with the roasted chickpeas and your choice of protein.
Nutrition information 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.
Alison Ladman, The Associated Press