Chickpeas are a great way to add protein to a salad and turn it into a meal. Whether you are a vegetarian or just looking for a great Meatless Monday dish, try using chickpeas in your recipes. There is lots of room to mix and match fresh vegetables in this chickpea salad recipe; use whatever is available in your grocery store or in season in your area. Don’t be intimidated by the long list of ingredients; this is a no-bake and no-cook kind of meal, so all your time is spend simply washing, chopping, mixing, and a little measuring will be needed to make the dressing. For the leafy greens, use romaine lettuce, baby spinach leaves, arugula, mustard greens, radicchio, or pre-packaged Spring Mix or Field Greens which are combinations of all of them. Remember, the darker leafed vegetables contain the most nutrients. Be sure to rinse your chickpeas thoroughly; there can be a lot of salt in the liquid and you want to remove as much of it as possible prior to making the salad. This chickpea salad dish serves 8, so plan a dinner party around it or take it along to a buffet dinner or a work picnic. It is low in fat and high in protein. 
Ingredients:
12 cups of torn mixed leafy greens
2 cups of grape or cherry tomatoes
1 19 ounce can of chick-peas, rinsed and drained
1 cup fresh sliced mixed mushrooms
1 large cucumber, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup sliced radishes
1/2 cup croutons or 1 cup corn kernels
Ingredients for Dressing:
3 green onions chopped
1 clove of garlic, minced
2 tsp Dijon mustard
3 tbsp low-sodium chicken broth
2 tbsp red-wine vinegar
1 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
Method:
First you will make the dressing. Use a small bowl to combine green onions, garlic, and Dijon mustard. Mix well, then add in chicken broth, vinegar, extra virgin olive oil and lemon juice until everything is well mixed. Set aside.
Wash and dry leafy greens thoroughly (invest in a salad spinner if you don’t already have one – useful and cheap kitchen item.) Put the torn leaves in a large salad bowl then add tomatoes, chickpeas, mushrooms, red onion and radishes. Pour the dressing over the salad and toss gently to coat the lettuce and vegetables. Sprinkle croutons over the top of the salad. Serve immediately. Optional garnishes include fresh basil, fresh parsley, almonds, shredded carrots or crumbled feta cheese.
This recipe makes 8 servings. Each serving contains 181 calories, 26 grams of carbs, 8 grams of protein, 6 grams of fat, 62 mgs of sodium and 0 mgs of cholesterol.