Moroccan Spicy Romaine Lettuce Chickpea Salad

Levana Kirschenbaum Levana Kirschenbaum
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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 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.

30m 8
Easy Vegetarian Pescatarian Gluten Free Parve

Directions

  1. 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 one to two times, until combined but still chunky.

  2. Place all the salad ingredients in a platter. Toss with the dressing. Serve at room temperature.

Notes:
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