I created this moderately spiced salad for my cousin’s potluck wedding rehearsal dinner, and received many requests for the recipe. It is a good dish to bring to parties, to be certain there is gluten-free food available.
Olive oil, 2tablespoons
Green onions, 2bunches, thinly sliced
Fresh ginger, 1tablespoon minced
Serrano chile, 1, minced with seeds
Fresh cilantro, ½cup (¾oz/20g) chopped
Ground coriander, 1½teaspoons
Chickpeas, 2cans (15.5oz/485g each) rinsed and drained
Pomegranate molasses, 2tablespoons
Tomato, 1 large, seeded and chopped
Persian cucumbers, 2 chopped
Plain yogurt, ½cup (4oz/125g)
Ground cumin, ¼teaspoon
Kosher salt and freshly ground pepperRomaine heart leaves, warmed gluten-free tortillas, or wedges of Soft Socca, for serving
In a large nonstick frying pan over medium-high heat, warm the oil. Add half of the green onions, the ginger, and chile and sauté until tender, about 1 minute. Add ¼ cup (â
oz/10 g) of the cilantro and the coriander and stir until fragrant, about 30 seconds. Stir in the chickpeas, pomegranate molasses, and ¼ cup (2 fl oz/60 ml) water. Simmer until the beans are tender and the liquid is absorbed, about 5 minutes. Let cool slightly.
Meanwhile, in a large bowl, combine the tomato, cucumber, remaining green onions, and remaining ¼ cup (â
oz/10 g) cilantro. In a small bowl, mix together the yogurt and cumin; season to taste with salt.
Stir the chickpea mixture into the tomato mixture. Season to taste with salt and black pepper. Divide the salad among 4 plates. Serve with the yogurt sauce, romaine, tortillas, or socca for scooping.