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Jicama Pepita Garbanzo Salad Recipe

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This recipe for Jicama Pepita Garbanzo Salad, by , is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristi Hansen

Category:
Category:

Ingredients:  
Ingredients:  
4-6 cups lettuce, washed and torn
1 cup jicama, peeled and julienned
1/2 cup roasted pepitas (pumpkin seeds)
1 cup garbanzo beans (chickpeas)
1/4 cup red wine vinegar
1 shallot, peeled and minced
1 tsp Dijon mustard
1 tsp fresh thyme, chopped
salt to taste
pepper to taste
pinch of sugar
1/2 cup extra-virgin olive oil

Directions:
Directions:
Put the lettuce, jicama, pepitas, and garbanzo beans in a large bowl. In a small bowl, combine the vinegar, shallot, mustard, thyme, salt, pepper, and sugar. Whisk the olive oil in the vinegar and mustard mixture in a thin, steady stream. Pour the dressing over the salad ingredients and toss to evenly coat.

Number Of Servings:
Number Of Servings:
4-8
Personal Notes:
Personal Notes:
I use red leaf lettuce, and chili-lime pepitas when I can find them. Or I make my own by tossing pepitas (shelled pumpkin seeds) with lime juice and chili powder and letting them dry.

 

 

 

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