Ingredients
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 15-ounce can black, pinto, or kidney beans, drained and rinsed
1 cup diced green bell pepper
1 cup chopped scallions
10 ounces smoked turkey or ham, cubed or julienned
Curly lettuce leaves, as needed
Dressing ingredients:
1⁄4 cup olive oil
2 tablespoons seasoned rice vinegar*
2 tablespoons orange juice
1 tablespoon soy sauce
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground white pepper
Method
In a large bowl, combine chickpeas, black beans, bell pepper and scallions. Stir in the turkey or ham.
With a whisk, blender, or food processor, combine oil, vinegar, orange juice, soy sauce, ginger and white pepper. Pour dressing over the salad, and toss to coat ingredients.
Serve the salad in 3⁄4-cup portions on lettuce-lined plates. If you refrigerate the salad before serving, remove it from the refrigerator 30 to 40 minutes ahead of time to allow the olive oil to regain its color and texture.
Nutrition:
| Calories | 315 |
| Protein | 18 g |
| Carbohydrates | 37 g |
| Fiber | 10 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Iron | 2 mg |
| Sodium | 900 mg |
| Folate | 116 mcg |
| Calcium | 43 mg |
| Magnesium | 72 mg |