Healthy recipe: Chickpea, pepper and pine nut salad

Ingredients:

• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 medium red bell pepper, julienne cut
• 1 medium tomato, diced
• 3 scallions, cut into julienne strips
• 2 Tbsp. low-fat buttermilk
• 1 Tbsp. lemon juice and pulp
• 1 Tbsp. wine vinegar
• 1 Tbsp. extra virgin olive oil
• 2 cloves garlic
• 2 Tbsp. fresh basil leaves, lightly steamed*
• 1 Tbsp. pine nuts
• Salt and freshly ground black pepper, to taste
• 6-8 red lettuce leaves for serving

Directions:

1. In medium mixing bowl, combine chickpeas, pepper, tomato and scallions.
2. For creamy basil dressing, pour buttermilk, lemon juice and pulp, vinegar, oil and garlic into spice grinder or blender and process until thick. Add basil and process until leaves are minced.
3. In a skillet over medium heat, toast pine nuts, stirring for about two minutes. Be careful not to burn.
4. Pour dressing over chickpea mixture and toss well to coat. Season with salt and pepper to taste. Spoon onto lettuce leaves. Sprinkle with pine nuts and serve.

*In small skillet over medium-high heat, add 2 tablespoons of water and heat until steaming. Add basil leaves, cover and reduce to medium heat. Steam leaves for 30 to 60 seconds and immediately remove from the pan.

Number of servings: 4

Nutritional information per serving: 160 calories, 6 g total fat (0 g saturated fat), 22 g carbohydrate, 7 g protein, 5 g dietary fiber, 45 mg sodium.