I’ve been meaning to post this salad I made for a work lunch, but since I originally made it for 30 people, it took some motivation to decide to cut the recipe down. Michelle, the assistant to the director, says it tastes just like a Chipotle burrito, but without all the fat! Warning – it’s spicy!
roasted red pepper, garbanzo and chipotle salad
serves 5
6 cups of mixed baby greens or red leaf lettuce
1 12 oz. can of garbanzo beans, drained and rinsed
6 oz. roasted red peppers, sliced thinly
3 ripe plum tomatoes, sliced
1/2 red onion, finely diced
1/2 cup fresh cilantro
1/2 cup pumpkin seeds
1/2 tsp. salt
1 tsp. ground cumin
dressing
2 oz. (or two small) canned chipotle peppers
1 Tsb. olive oil
2 Tbs. lime juice
1/2 tsp. salt
Lightly toss together all of the salad ingredients. Spray a medium saucepan with a touch of olive oil (or Pam), and warm over medium heat. Add the pumpkin seeds and cumin, tossing to coat. Toast the seed gently until they brown slightly, about 5 minutes. Add to the salad.
In a food processor or blender, add all of the dressing ingredients, pulsing until the peppers are chopped very finely. The texture should be smooth, and the color a creamy red. Add to the salad and toss well to coat.
