Chopped Salad with Chickpeas & 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 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 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 6
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')