Moroccan Lettuce Chickpea Salad
Moroccan Lettuce Chickpea Salad
8
servings15
minutesThis Moroccan Lettuce Chickpea Salad is one of our favourites, overlaid with Moroccan flavours, bright and fragrant. All of you out there always asking how we turn a same old, same old salad into an exciting Sephardi main course lettuce chickpea 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.
Ingredients
DRESSING: 8 cloves garlic
3 ribs celery, peeled
1 jalapeño, stem cut off
1 bunch flat-leaf parsley
1/2 preserved lemon, skin only, rinsed (settle for zest of 2 lemons if you don’t have any on hand)
1/2 cup olive oil
1/3 cup fresh lemon juice
2 tablespoons cumin
1 tablespoon oregano
Bottled hot sauce to taste
3 cups canned chickpeas (1 large can), drained and rinsed
6 plum tomatoes, seeded and diced small
1 cup pitted Moroccan (oil-cured) olives
1/4 cup capers
3 romaine hearts, sliced very thin
Directions
- Make the dressing:
- 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 1–2 times, until combined but still chunky.
- Place all the salad ingredients in a platter.
- Toss with the dressing.
- Serve at room temperature.
- Makes 8 servings.
Notes
- Variation: Throw in 450g saute cremini mushrooms or button mushrooms, the smaller the better, and proceed just as above.
