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Balsamic-Dipped Vegetable Salad With Chickpea Croutons

Source of Recipe

Marla


List of Ingredients

Weight Watchers Balsamic-Dipped Vegetable Salad With Chickpea Croutons


1 serving cooking spray (5 one-second sprays per serving)
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 cooked boneless, skinless chicken breast, 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



Recipe



Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

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.

Meanwhile, in a large bowl, whisk together vinegar, fresh herbs and oil. Add broccoli,
cauliflower, carrots, chicken and cheese; toss to coat.

Divide lettuce among four plates. Top each serving with 1/4 each of vegetable
mixture and chickpea "croutons." Drizzle each salad with 2 tablespoons
of dressing.