Chickpea, Tomato and Olive Salad (#1672)

Serves
Ready
4
10
Minutes
Prep
Cook
10
Minutes
0
Minutes
Categories
Salads Side Vegetarian
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Ingredients

  • 2 cups Chickpeas (Garbanzo Beans) drained and rinsed, 1 can
  • 1 cup Tomatoes vine-ripe, quartered, or cherry tomatoes, halved
  • 1/4 cup Olives black or green, or a mixture of both
  • 1/2 Tbsp Capers drained and rinsed
  • 1 Lettuce end chopped, and cut into 1-inch pieces

Dressing

  • 1 Celery sliced
  • 1/2 Tbsp Lemon Juice plus 1 teaspoon zest
  • 1/2 Tbsp Red Wine Vinegar
  • 1 tsp Cumin ground, or more or less to your own taste
  • 1 small Garlic Cloves chopped, optional
  • 1/2 tsp Oregano fresh, or 1/4 teaspoon dried
  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 Salt And Black Pepper to taste

Directions

  1. To make the dressing:
  2. In a food processer, add the celery, lemon juice, lemon zest, red wine vinegar, cumin, garlic and oregano.
  3. Process until it's finely ground.
  4. Drizzle in olive oil gradually while the processor is running until well blended.
  5. Season to taste with salt and black pepper.
  6. Transfer the dressing into a small bowl, and set aside.
  7. The dressing can be made in advance, cover and refrigerate it.
  8. To make the salad:
  9. In a large mixing bowl, add the lettuce and 1/4 of the dressing, and gently toss until well coated.
  10. Divide the lettuce among the serving plates.
  11. Add the chickpeas, tomatoes, olives and capers along with the remaining dressing into the same mixing bowl. Toss to coat well.
  12. Place the chickpea mixture on top of the lettuce.
  13. Serve.
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