Chopped Salad with Chickpeas and Lemon Vinaigrette

By ltrodrigu

Persian cucumbers are smaller and sweeter than other cucumbers and do not have seeds. If you can’t locate them, you can substitute 1 garden cucumber for 2 Persians, and scoop out the seeds before using.

Ingredients

• For the Vinaigrette:
• 1 small clove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 3 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• For the Salad:
• 4 tablespoons minced onion
• 3 carrots, peeled and diced
• 1 red pepper, diced
• 1/2 bulb fennel, cored and diced
• 1/2 head cauliflower, chopped into small florets, stems diced
• 2 Persian cucumbers, diced
• 1 small bunch Italian parsley, roughly chopped
• 1 tomato, seeds removed, diced
• 1 1/2 cups cooked or canned chickpeas
• Kosher salt
• Freshly ground black pepper

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Make Vinaigrette:
Place garlic in a large serving bowl and sprinkle with ¼ teaspoon salt. Let rest 1 minute, then add olive oil, lemon juice and mustard. Whisk to combine.

Assemble Salad:
Add onions to bowl with vinaigrette and let sit a few minutes before adding other vegetables. Add carrots, peppers, fennel, cauliflower, cucumbers, parsley, tomato and chickpeas. Toss salad and season with salt and pepper to taste. Let sit 1 hour at room temperature before serving.

Serve with Lamb M'Smen (found under 'Lamb') and Yogurt Sauce (found under 'Sauces & Salsas')