Chickpea, Red Pepper, Basil, and Lemon Salad

Name: Chickpea, Red Pepper, Basil, and Lemon Salad
Ingredients: 1 head Bibb lettuce (about 5 ounces), with small, bright green leaves; 1 slim cucumber (4 to 5 ounces), cut across into ⅛-inch slices; ½ cup Basic Vinaigrette; 1 head Bibb lettuce (about 5 ounces), with small, bright green leaves; 2 cups cooked quinoa—red is the hardest to find, but nicest in this; 1 teaspoon freshly grated lemon zest; 2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons); ½ bunch basil (1 ounce), cut across into ¼-inch strips (¼ cup); One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight; 1 red bell pepper (about 6 ounces), seeded, cored, and cut into ½-inch dice (about 1 cup); One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight; One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

There cannot be a salad that is more nutritious. I have served it as a first course and as a main on a summer’s day.

It is colorful with a variety of textures. Before being added to the lettuce and surrounded by the cucumbers, the salad keeps very well when covered and put in the refrigerator.

Ingredients

One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight
1 red bell pepper (about

Main course
Starter
Summer
Gluten-free
Vegan

Method

Combine the chickpeas, bell pepper, radishes, basil, quinoa, lemon zest, and vinaigrette in a medium bowl until well coated. Lay pieces of lettuce out in a shallow bowl or salad bowl in an even layer. Place the chickpea mixture in the center in a generous pile. Arrange cucumber slices on top of the lettuce in a ring around the chickpea salad.