Chick-Peas and Bitter Greens

Name: Chick-Peas and Bitter Greens
Yield: Makes: 4 servings
Ingredients: 1 pound fresh escarole or romaine lettuce, or 2 bunches watercress; 1 medium bell pepper, preferably red or yellow; ¼ cup vegetable oil; 1 cucumber; Salt and freshly ground black pepper; 1 teaspoon Dijon mustard; ¼ teaspoon cayenne pepper; ½ teaspoon ground cumin; 2 cans (16 ounces each) chick-peas; 2 tablespoons ketchup; ¼ cup lemon juice

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

For the Dressing

¼ cup vegetable oil
¼ cup lemon juice
2

Spicy
Vegan

Method

Whisk all the ingredients for the salad dressing together in a serving bowl. Season to taste with salt and pepper.
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.
Core, seed, and fin