WASTE NOT: This salad calls for Swiss chard leaves, but you can chop up and use some of the mild-flavored and fibrous stems for added texture and to keep them out of your compost bin.
- Prep Time
1 15-oz BPA-free can chickpeas, drained and rinsed
¼ cup extra-virgin olive oil, divided
1 tsp curry powder
¼ tsp each sea salt and ground black pepper, divided
½ cup + 1 tbsp white wine vinegar, divided
2 tsp raw honey
½ small red onion, peeled and thinly sliced
2 large naval oranges
1 tbsp Dijon mustard
8 cups rainbow or red Swiss chard, torn, tough stems removed
1½ cups English cucumber, thinly sliced
1. Preheat oven to 400°F. Roll chickpeas between two layers of paper towel to dry completely. Remove any loose skins and discard. Spread onto a parchment-lined baking sheet; toss with 1 tbsp oil, curry powder and ⅛ tsp each salt and pepper. Roast until crispy, 20 to 25 minutes. Cool completely on pan.
2. Meanwhile, in a small pot on medium-high, bring ½ cup vinegar and honey to a boil. Place onion in a heat-proof bowl. Pour mixture over onion. Cover and let cool, about 20 minutes.
3. Zest 1 orange and place zest in a small bowl. Using a sharp knife, slice off the top and bottom of each orange. Using downward strokes, remove peel and pith. Cut between membranes to remove segments and place in a large bowl. Over the bowl with zest, squeeze membranes to remove any remaining juice. Whisk in 1 tbsp vinegar, Dijon, remaining 3 tbsp oil and ⅛ tsp each salt and pepper.
4. To the bowl with orange segments, add chard, cucumber, pickled onion and chickpeas. Drizzle with dressing and toss to combine.
- Serving Size: 1/6 of recipe
- Calories: 194
- Carbohydrate Content: 21 g
- Fat Content: 11 g
- Fiber Content: 6 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 336 mg
- Sugar Content: 8 g
- Monounsaturated Fat Content: 8 g
- Polyunsaturated Fat Content: 1 g