Chick-Peas and Bitter Greens

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

If a portion of this salad alone doesn’t seem like it will fill you up, serve it alongside room-temperature rice, tabouleh, pasta, or couscous, or with slices of cold roasted pork, chicken, or beef.


For the Dressing

  • ¼ cup vegetable oil
  • ¼ cup lemon juice
  • 2


  1. Whisk all the ingredients for the salad dressing together in a serving bowl. Season to taste with salt and pepper.
  2. Rinse and drain the chick-peas under cold running water. Then shake the chickpeas dry. Add them to the bowl and toss with the dressing. Thoroughly rinse the greens and coarsely chop the leaves. Add the greens to the bowl.
  3. Core, seed, and fin