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Ingredientes
- 1 sm clove garlic, peeled and coarsely minced
- 2 Tbsp. coarsely minced cilantro
- 2 x to 3 Tbsp. lemon juice
- 3/4 tsp grnd cumin
- 3/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c. extra virgin olive oil
- 1 can (15 1/2 ounces) chick peas (garbanzo beans), liquid removed well
- 1 1/2 c. minced cooked chicken breast
- 1 med red bell pepper, seeded, finely minced
- 1/2 x cucumber, peeled, seeded and coarsely minced
- 1 x carrot, peeled and grated
- 4 c. minced butter lettuce
Direcciones
- To prepare the dressing: Put the garlic and half of the cilantro in a food processor or possibly blender; process till very finely chopped. Add in the lemon juice, cumin, paprika, cayenne, salt and pepper; process to blend. Slowly add in the extra virgin olive oil, processing till creamy and emulsified. Transfer to a jar and stir in the remaining cilantro.
- To prepare the salad: Chop some of the chick peas coarsely, then put all of the peas into a large bowl. Add in the minced chicken and bell pepper. Stir in about half of the dressing, cover and chill about one hour. Chill the remaining dressing till ready to serve.
- Just before serving, add in the cucumber, carrot and lettuce to the salad bowl.
- Toss with the remaining dressing and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1200g | |
| Calories 1619 | |
| Calories from Fat 772 | 48% |
| Total Fat 87.13g | 109% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.34g | |
| Cholesterol 182mg | 61% |
| Sodium 2207mg | 92% |
| Potassium 2392mg | 68% |
| Total Carbs 124.54g | 33% |
| Dietary Fiber 27.5g | 92% |
| Sugars 9.5g | 6% |
| Protein 87.14g | 139% |
