Chickpea and Red Pepper Salad With Lemon-Garlic Dressing

1/2 cup silken tofu
1/4 cup olive oil
Juice of 1/2 lemon
1 small garlic clove, pressed
1/2 cup plus 2 tablespoons
fresh basil leaves, coarsely chopped
4 cups mesclun mix
4 cups arugula
1 15-ounce can chickpeas
1 small red pepper, cored and
cut into thin strips
1/2 small red onion, very thinly sliced
1/2 cup black olives
1/2 cup almonds
Additional whole basil leaves for garnish

1. To make dressing, combine tofu, olive oil and lemon juice in a blender, and puree until smooth and creamy. Add garlic and puree again for 5 seconds. Add 2 tablespoons of the basil leaves and pulse briefly to combine, leaving some visible pieces of basil. Set aside.
2. In a medium salad bowl, combine mesclun mix, arugula, remaining basil, chickpeas, red pepper, and onion. Add just enough dressing to very lightly coat, and toss to mix. Divide salad among four individual plates and top each with olives and almonds. Garnish with additional basil leaves, if desired, and serve immediately.

nutrition info per serving (4): 387 calories; 26.1 g fat; 2.9 g saturated fat; 0 mg cholesterol; 11.7 g protein; 30.2 g carbohydrates; 7.8 g fiber; 433.8 mg sodium