Balsamic-Dipped Vegetable Salad With Chickpea Croutons


Core Recipe
Servings | 4
Preparation Time | 30 min
Cooking Time | 30 min
Level of Difficulty | Easy



main meals | Make tasty use of leftovers with our "potluck" salad. Make ours as is, or toss in whatever vegetables, fat-free cheese and protein you have on hand.

1 sprays cooking spray
1 cup canned chickpeas, rinsed and drained
1 tsp ground cumin, or Adobo seasoning
4 Tbsp balsamic vinegar
1/2 Tbsp parsley, fresh, chopped
1/2 Tbsp basil, fresh, chopped
1/2 Tbsp mint leaves, fresh, chopped
1/2 Tbsp cilantro, fresh, chopped
2 tsp olive oil
2 cup broccoli, florets
2 cup cauliflower, florets
1 cup carrot(s), chopped or shredded
6 oz chicken breast, cooked, boneless, skinless, cubed or shredded
1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
4 cup romaine lettuce, chopped
8 Tbsp fat-free balsamic vinaigrette dressing, or other fat-free dressing

Instructions


1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine chickpeas and Adobo seasoning; toss to coat. Transfer chickpeas to prepared baking sheet and bake, shaking pan every 5 minutes to promote even cooking, for 20 minutes. Remove pan from oven, coat with cooking spray and bake until chickpeas are golden brown, about 10 minutes more.
3. Meanwhile, in a large bowl, whisk together vinegar, fresh herbs and oil. Add broccoli, cauliflower, carrots, chicken and cheese; toss to coat.
4. Divide lettuce among four plates. Top each serving with 1/4 each of vegetable-chicken mixture and chickpea "croutons." Drizzle each salad with 2 tablespoons of dressing.