Chickpea and Vegetable Salad

2014 Kids Recipe Challenge Winning Recipe: 3rd Place!

Syed, of Mississauga, can prepare most of this salad by himself. He likes the sweet and salty combination of flavours.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4 cups (1L)

Serving Size: 2 cups

To take to school or work, add an frozen ice pack to keep it cold.
Add more protein to this salad by stirring in leftover cooked, chopped chicken breast or canned tuna or salmon.
You can substitute a low-fat salad dressing for the homemade vinaigrette.
Put leftovers away within 2 hours or sooner if they are in a warm location.

Ingredients
Mini potatoes	10
Romaine lettuce	2 cups (500 mL), about 3 leaves
English cucumber	Half
Cabbage	1/2 cup (125 mL)
Red Delicious apple	2 tbsp (30 mL)
Canned chickpeas, drained and rinsed	1/2 cup (125 mL)
Light Ranch or mayonnaise dressing	2 tbsp (30 mL)
Plain yogurt	2 tbsp (30 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Rinse potato under cool running water and gently scrub with a vegetable brush. Cook potatoes in boiling water for about 15 to 20 minutes or until tender but firm. Cool.
Meanwhile, rinse lettuce, cucumber, cabbage and apple under cool running water. Chop the lettuce and place in a large bowl. Thinly slice the cucumber; add to bowl. Shred the cabbage; add to bowl. Core and thinly slice the apple; add to bowl.
Cut cooled potatoes into quarters; add to bowl. Add chickpeas.
In a small bowl, whisk together dressing and yogurt.
Drizzle over top of salad and toss to coat evenly.