Spicy Lettuce Chick Pea Salad Recipe

One of my favorites! All of you out there always asking how we turn a same old, same old salad into an exciting main course salad: You can glorify it even further by throwing in some leftover diced fish or chicken, or make it dairy, and throw in some crumbled feta. I love the chickpeas in this dish, but there’s no reason you can’t try another canned bean or quick-cooking grain, such as quinoa or bulghur, or even lightly toasted croutons.


  • 8 cloves garlic
  • 3 ribs celery, peeled
  • 1 jalapeño, stem cut off
  • 1 bunch flat-leaf parsley
  • ½ preserved lemon, skin only, rinsed (page 33) (settle for zest of 2 lemons if you don’t have any on hand)
  • ½ cup olive oil
  • ⅓ cup fresh lemon juice
  • 2 tablespoons cumin
  • 1 tablespoon oregano
  • Bottled hot sauce to taste
  • 3 cups canned chickpeas (1 large can) or other beans, strained and rinsed (or 3 cups cooked quinoa or bulghur)
  • 6 plum tomatoes, seeded and diced small
  • 1 cup pitted Moroccan (oil-cured) olives
  • ¼ cup capers
  • 3 romaine hearts, sliced very thin
  • Optional: 3 cups diced cooked salmon or crumbled Mock crab or feta cheese.


In a food processor, finely grind the garlic, celery, jalapeño, parsley, and preserved lemon. Add the oil, lemon, cumin, oregano, and hot sauce and pulse just 1 to 2 times until combined but still chunky.

Place all the salad ingredients in a platter. Toss with the ground mixture. Serve at room temperature.

Yield: Makes 8 servings.

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