February 06, 2012

Chickpea and Jicama Citrus Salad

I'm a poor grad student and meat is expensive, so I try hard to get protein into my diet in other ways.  My go to is chickpeas - in salads, dips, or crisped up with spices.  For this salad, I combined the chickpeas with crunchy jicama and colorful bell peppers and then dressed it with a citrus dressing.

Chickpea and Jicama Citrus Salad
1 large can of chickpeas (1 lb 13 oz)
1 orange bell pepper
1 red bell pepper
1 jicama
1 clove of garlic, grated
1/2 tsp grated fresh ginger
1 orange, zest and juice
2 limes, zest and juice
2 tbsp rice wine vinegar
2 tbsp cilantro
salt and pepper
enough olive oil to double in volume

Vegetables:  Drain and rinse the chick peas in a colander over the sink.  Pat dry.

Draining chickpeas . . .
Dice the bell peppers into pieces about the size of the chickpeas.  For the jicama, cut off both the ends so there is a steady base.  Remove the outer skin and then dice the jicama into chickpea sized pieces as well.
Finished Dressing
Dressing: In a sealable container, add the garlic, ginger, citrus, vinegar, cilantro, salt, and pepper.  Add enough oil to double the mixture in volume.  Shake (over the sink) to combine and dress the salad.

The resulting salad is a delicious way to get more protein while maintaining a budget.  Enjoy!

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