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')
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