Spicy Lettuce Chick Pea Salad Recipe

Posted on 19th of July, 2011 by Lévana

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.

Ingredients:
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.

Instructions:
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. Makes 8 servings.

Filed under: Beans Recipes, Chickpeas Recipes, Croutons Recipes, Dairy-Free Recipes, Feta Recipes, Gluten Free Recipes, Goat Cheese Recipes, Healthy Cooking Recipes, Jalapeno Recipes, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Moroccan Food, Moroccan Recipes, Moroccan Salads Recipes, Pareve Recipes, Recipes, Salad Recipes, Sephardi Recipes, Vegetarian Recipes