Chickpea Salad with Creamy Basil Dressing
If you’d like to add some more protein to this fairly low-cal, meatless main course, try canned solid white tuna. It should work well with the other flavors here.
MAKE-AHEAD: The basil dressing can be prepared ahead, but the salad should be assembled just before serving because the tomatoes and cucumbers give off a lot of liquid as they sit.
Total Time: 25 minutes
Hands Time: 10 minutes
1 large egg, hard-cooked
5 teaspoons olive oil
2 cloves garlic, coarsely chopped
2 teaspoons grated lemon zest
3/4 teaspoon salt
2 cups loosely packed fresh basil leaves
1/4 cup lemon juice
2-1/2 cups cooked chickpeas (or canned, drained)
3 large tomatoes, coarsely diced
2 cucumbers, peeled, seeded and coarsely diced
4 ounces soft goat cheese, cut into bits
1. Peel and halve the egg. Transfer the yolk to a blender. Coarsely chop the egg white.
2. Add the oil to the blender and thoroughly blend. Add the garlic, lemon zest and salt, and puree until smooth. Add the basil and lemon juice, and puree until smooth.
3. Combine the egg white, chickpeas, tomatoes, cucumbers and goat cheese in a large salad bowl. Top with the basil dressing and toss to coat well.
Makes 6 servings.