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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
8 cloves garlic
3 ribs celery
1 jalapeno, stem cut off
1 bunch flat-leaf parsley, cleaned
1/2 preserved lemon, skin only, rinsed (settle for zest of 2 lemons if you don’t have any on hand)
1/2 cup Gefen Olive Oil
1/3 cup fresh lemon juice
2 tablespoons cumin
1 tablespoon oregano
bottled hot sauce, to taste
3 cups (1 large can) canned chickpeas, drained and rinsed
6 plum tomatoes, seeded and diced small
1 cup pitted Moroccan (oil cured) olives
1/4 cup Tuscanini Capers
3 romaine hearts, sliced very thin
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.
Place all the salad ingredients in a platter. Toss with the dressing. Serve at room temperature.
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