I just keep finding more and more fun ways to use my Sofrito sauce. This salad was absolutely delicious! It’s a mixture of a common Indian salad and classic Middle Eastern Tabouleh and some Sofrito thrown in for fun. If you are in a hurry and don’t want to make up the Sofrito, just add some chopped cilantro and a tiny bit of finely minced red bell pepper to your salad for what the sauce will bring in flavor. I chose to serve the salad in layers as shown above, but it could just as easily be all tossed together. Because chickpeas are high in carbs, this dish is not suitable for those on Atkins Induction or still in the early stage of your Ketogenic Dieter. Wait until you’re nearly to goal or are already in Maintenance to enjoy this delicious salad. This salad is not suitable for Primal-Paleo.
6 cherry tomatoes, cut into halves or quarters
1 c. canned chickpeas, drained and rinsed in a colander
1 recipe Tabouleh (below)
1 recipe Orange Vinaigrette (below)
TABOULEH INGREDIENTS: Mix the following up in a medium bowl and set aside.
1 c. parsley, chopped
¼ c. fresh mint, chopped (1 2 tsp. dried, crumbled leaves)
1 6″ green onion , chopped
1 T. fresh lemon juice
1 clove garlic, ninced
3 T. extra virgin olive oil
Dash each salt and pepper
ORANGE VINAIGRETTE INGREDIENTS: Mix the ingredients below in a small bowl and set aside.
1 T. fresh-squeezed orange juice
½ clove garlic, minced
1 tsp. balsamic vinegar
1 T. walnut oil or olive oil
3 T. Sofrito sauce
ASSEMBLY: If you are going to serve this layered as shown in the pic above, using a 3rd bowl, add the chickpeas and the cut up tomatoes. Stir to mix. Add the vinaigrette to the chickpea-tomato mixture and stir well. Spoon up 1/3 of the Tabouleh onto each plate, then top with 1/3 of the pea-tomato mixture. Serve at once or keep chilled until ready to serve. If tossing altogether and serving that way, well I don’t have to give you instructions on how to do that, do I? 🙂 ENJOY!
VARIATIONS: Make a simple lemon and olive oil dressing or a Greek Salad Dressing instead of the orange vinaigrette.
NUTRITIONAL INFO: Makes 3 servings, each contains:
22 g fat
24.56 g carbs, 5.63 g fiber, 19.93 g NET CARBS (I DID say this is not for Induction! 🙂 Chickpeas are carb-y!)
5.63 g fiber
19.9 g protein
318 mg sodium
451 mg potassium
17% RDA Vitamin A, 31% B6, 62% C, 16% E, 7% calcium, 24% copper, 45% iron, 14% magnesium, 38% manganese, 14% phosphorous, 15% zinc