Juice from 1 lemon (about 1/4 cup)
1 tablespoon honey
3 tablespoons water
2 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1 small red onion, peeled and thinly sliced
1 15-ounce can garbanzo beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Fresh ground pepper
5 cups mustard greens, rinsed
1/2 cup shredded carrot
1/4 cup feta cheese, crumbled
1. Mix together the first three ingredients (lemon, honey and water) in a small bowl. Set dressing aside.
2. Heat extra virgin olive oil in a pan over medium-high heat. Add ginger, onion, garbanzo beans, cumin, chili, salt and pepper and sauté for 3 minutes. Add dressing, reduce heat and let simmer for 5 minutes.
3. Trim stems from mustard greens and coarsely chop leaves. Combine with shredded carrot in a large bowl. Top with warm garbanzo bean mixture and gently toss. Top with crumbled feta cheese and serve.
SERVES 4: Per serving: 251 calories, 10 g fat (2.5 g saturated fat), 8 g protein, 35 g carbohydrate, 7 g fiber, 450 mg sodium.