Recipe: Chickpea, Pepper and Pine Nut Salad with Creamy Basil Dressing

CHICKPEA, PEPPER AND PINE NUT SALAD

1 (15 oz.) can chickpeas, drained and rinsed
1 medium red bell pepper, cored and cut into julienne strips
1 medium tomato, diced
3 scallions, cut into julienne strips
2 Tbsp. low-fat buttermilk
1 Tbsp. lemon juice and pulp
1 Tbsp. wine vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic
2 Tbsp. fresh basil leaves, lightly steamed*
1 Tbsp. pine nuts
Salt and freshly ground black pepper (to taste)
6 to 8 red lettuce leaves (for serving)

In medium mixing bowl, combine chickpeas, pepper, tomato and scallions.

To make the Creamy Basil Dressing, pour buttermilk, lemon juice and pulp, vinegar, oil and garlic into spice grinder or blender and process until thick. Add basil and process again until leaves are minced. Set aside.

In a dry skillet over medium heat, toast pine nuts, stirring continually for about 2 minutes. Be careful not to burn them.

Pour dressing over chickpea mixture and toss well to coat. Season with salt and pepper to taste. Spoon onto lettuce leaves. Sprinkle with pine nuts and serve.

*In small skillet over medium-high heat, add 2 tablespoons of water and heat until steaming. Add basil leaves, cover and reduce to medium heat. Steam leaves for 1/2 to 1 minute and remove from pan immediately.

Makes 4 servings

Per serving: 160 calories, 6 g total fat (0 g saturated fat), 22 g carbohydrate, 7 g protein, 5 g dietary fiber, 45 mg sodium.

Source: the American Institute for Cancer Research