Saturday, June 23, 2012

Chickpea and Dried Cherry Salad


The key to summer is to have a few go-to salad recipes at the tips of your fingers.  If you have them on your phone, that's even better because then you can access them when you shop!  This is a nice fresh salad that us a bit off the beaten path of summer salads.  You can substitute raisins or dried cranberries for the cherries if desired.


Chickpea and Dried Cherry Salad
Adapted from Real Simple, May 2010

Salad:
6 ounces fresh salad greens (spring mix or similar)
2 carrots, halved lengthwise and thinly sliced on the bias
1 15-oz can chickpeas, rinsed and drained
1/2 cup dried cherries
1/4 cup fresh dill

Dressing:
1/3 cup olive oil,
3 Tblsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper

Combine the salad ingredients in a large bowl.  Shake the dressing ingredients together in a lidded jar.

Add about 5 tablespoons of the dressing the salad and toss just before serving.  The rest of the dressing can be stored in refrigerator for a week.

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