Chickpea Crab Salad With Citrus Vinaigrette

• 3 tablespoons orange juice
• 3 tablespoons olive oil
• 4-1/2 teaspoons lime juice
• 1 small garlic clove, minced
• 1/4 to 1/2 teaspoon ground cumin
• 1/8 to 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
• 3 radishes, thinly sliced
• 2 green onions, thinly sliced
• 1/3 cup shredded carrot
• 1/3 cup minced fresh parsley
• 2 tablespoons pistachios, chopped
• 1 can (6 ounces) lump crabmeat, drained
• 3 cups spring mix salad greens

1. In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

orange juice, olive oil, lime juice, garlic, ground cumin, salt, cayenne pepper, garbanzo beans, radishes, green onions, shredded carrot, parsley, pistachios, lump crabmeat, spring mix salad greens

Taken from www.tasteofhome.com/recipes/chickpea-crab-salad-with-citrus-vinaigrette/ (may not work)