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Recipe Summary test

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a jar, combine 5 tbsp. of the EVOO with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid; shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.

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  • In a small bowl, combine the allspice, cardamom, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp. EVOO over medium. Add the chickpeas; fry until warmed through, shaking the pan occasionally, 2 to 3 minutes.

  • Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.

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