Chickpea, radish and apricot dressing salad
6 servings
20 minutes
A ton of ingredients, including apricots - they're going to be turned into a sauce and poured over the chickpeas, peppers, radishes and feta.
1
Peel the red onion and chop it into small cubes.
- Red onion: 0.5 head
2
Remove seeds and white veins from the bell pepper and cut it into thin strips.
- Bell pepper: 1 piece
3
Slice the radish into thin rounds using a mandoline. If you don't have a mandoline, you can use a knife.
- Radish: 6 pieces
4
Break the romaine lettuce into leaves, wash it, and cut it into strips. You can also tear the lettuce by hand.
- Romano lettuce: 0.5 piece
5
Tear the leaves of cilantro and mint from the stems. Tear the large mint leaves.
- Cilantro: 5 sprig
- Fresh mint: 3 sprigs
6
Make cross cuts on the skin of the apricots.
- Apricots: 7 pieces
7
Boil water in a saucepan and add the apricots. Blanch for 30 seconds. Then transfer them to cold water.
- Apricots: 7 pieces
8
Peel the apricots, remove the pits, and send the flesh to the blender.
- Apricots: 7 pieces
9
Add a clove of garlic, lemon and lime zest, chili flakes, vinegar, and olive oil to the blender. Blend until smooth.
- Garlic: 1 clove
- Lime zest: to taste
- Lemon zest: to taste
- Chili flakes: to taste
- Apple cider vinegar: 1 teaspoon
- Olive oil: 50 ml
10
Place romaine at the bottom of a serving plate, add rinsed chickpeas on top, all prepared vegetables, and crumble feta by hand on top.
- Romano lettuce: 0.5 piece
- Canned chickpeas: 1 jar
- Bell pepper: 1 piece
- Radish: 6 pieces
- Feta cheese: 120 g
11
Pour the dressing over the salad, sprinkle with almond flakes, and garnish with greens.
- Flaked almonds: to taste
- Cilantro: 5 sprig
- Fresh mint: 3 sprigs
