1 tablespoon olive oil
1 1/2 cup diced onion
2 tablespoons rasb erry vinegar
1 (15 1/2 ounce) can chickpeas (garbanzo beans) undrained
1 tablespoon chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
Garnish with cilantro or parsley sprigs.
Heat oil in nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil. Cook 2 minutes or until vinegar evaporates. Cool to room temperature.
Drain chickpeas through a sieve over a bowl, reserving 1/4 liquid. Place chickpeas and chopped cilantro/parsley in a food processor, or blender and process until mixture resembles coarse meal. Add onion mixture, 1/4 reserved liquid, cumin, pepper, and salt and process until smooth. Garnish if desired.
Yield 2 cups (serving size: 2 tablespoons).
CALORIES 44 (27% from fat); FAT 1.3 g; PROTEIN 1.9 g; CARB 6.6g; FIBER 1 g; CHOL 0; SODIUM 75 mg; CALC 14 mg
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A spinach and strawberry salad comes together with a dash of raspberry vinegar and a sprinkling of sugar. The spinach should be torn into small pieces and the strawberries sliced 1/4 and 1/8 inches thick.
