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Chopped Salad with Chickpeas & Lemon Vinaigrette

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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.

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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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