Marinated Chickpea Salad

 

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• Cooking and Prep: 12 h 25 m
• Serves: 8
• No Allergens

The kuntz to this salad is that you prepare the entire salad in advance and toss it with lettuce just before serving. The salad sans lettuce can last in the fridge for a few days.

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Ingredients (14)

Salad

• 1 large head Romaine lettuce, shredded 

• 1 small green pepper, diced

• 1 small yellow pepper, diced

• 1 carrot, thinly sliced

• 3 tablespoons red onion, finely diced

• 1 tomato, chopped

• 1 15-ounce (425 grams) can Haddar Chickpeas, drained

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  Haddar Chickpeas

Dressing

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 tablespoon water

• 1 tablespoon lemon juice 

• 1 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 teaspoon dried parsley flakes, or 2 cubes Dorot Gardens Frozen Parsley

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  Dorot Gardens Frozen Parsley

• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

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Prepare Salad

1. Combine all ingredients, except lettuce, in a container.

2. Refrigerate overnight and toss with lettuce when ready to serve.

    

Credits

Photography: Leiba Bernstein

Styling: Esther Ottensosser