Spicy Vegetarian Chickpea Salad

0
Spicy Vegetarian Chickpea Salad
 
Prep time
Total time
 
A wonderful salad, and much more: Elegant and delicious enough to be main course, for pennies. This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
Ingredients
Dressing
  • 8 cloves garlic
  • 3 ribs celery, peeled
  • 1 jalapeno pepper, stem cut off
  • 1 bunch flat parsley
  • 2 tablespoons cumin
  • 1 tablespoon oregano
  • ½ pickled lemon, skin only, rinsed (skip if you don’t have: Recipe is in Levana’s table)
  • ½ cup olive oil
  • ⅓ cup fresh lemon juice
Salad
  • 3 cups canned chick peas, strained and rinsed
  • 6 plum tomatoes, seeded and diced small
  • 1 cup pitted Moroccan (oil-cured) olives
  • ¼ cup capers
  • 3 romaine hearts, sliced very thin
Instructions
  1. In a food processor, finely grind the garlic through lemon.
  2. Add the oil and lemon juice and pulse just 1-2 times, until combined.
  3. Place all the salad ingredients in a platter.
  4. Toss with the ground mixture.
  5. Serve at room temperature.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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