One of my favorites, overlaid with Moroccan flavors. All of you out there always asking how we turn a same old, same old salad into an exciting Sephardi 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.
Ingredients
Servings 8
Dressing:
- 8 cloves garlic
- 3 ribs celery peeled
- 1 jalapeño stem cut off
- 1 bunch flat-leaf parsley
- ½ preserved lemon skin only, rinsed (settle for zest of 2 lemons if you don’t have any on hand)
- ½ cup olive oil
- 1/3 cup fresh lemon juice
- 2 tablespoons cumin
- 1 tablespoon oregano
- Bottled hot sauce to taste
Salad:
- 3 cups canned chickpeas 1 large can, drained and rinsed
- 6 plum tomatoes seeded and diced small or halved cherry tomatoes
- 1 cup Moroccan oil-cured olives pitted
- ¼ cup capers
- 3 romaine hearts sliced very thin
Nutritional Facts
Nutrition Facts
Moroccan Spicy Romaine Lettuce Chickpea Salad
Amount per Serving
Calories
232
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Sodium
631
mg
27
%
Potassium
417
mg
12
%
Carbohydrates
16
g
5
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
4831
IU
97
%
Vitamin C
23
mg
28
%
Calcium
92
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- 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 chickpeas, tomatoes, olives, capers and lettuce on a platter or large bowl. Toss with the dressing. Serve at room temperature.
