Ingredients: |
Ingredients: 1x 14 oz. can of chickpeas, rinsed and drained
1 c. mini cherry tomatoes, halved
1 c. bread chunks, torn (day old is best)
1 c. cucumbers, thinly sliced
¼ c. sweet onion (I use Vidalia onion), thinly sliced
¼ c. Kalamata olives, pitted and chopped
⅓ c. feta, crumbled into large chunks
1 lemon, zested
handful of celery tops
handful of basil, torn up with your hands
Dressing
juice of ½ a lemon + more to taste
¼ c. good quality olive oil
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Directions: |
Directions:Slice the vegetables as thin as possible, about ¼-inch thick. If you do not have a mandolin, a food processor fitted with the slicer blade would work as well.
Substitutions:
Sweet Vidalia onions are seasonal and at their peak in the summer months. When unavailable, use a red onion instead.
INSTRUCTIONS
Croutons: preheat the oven to 350 F. Place the bread onto a rimmed baking sheet. Drizzle with olive oil and lightly season with salt and pepper. Toss well to coat. Bake in the center of the oven until golden, about 10 minutes. Set aside until ready to use.
Salad: add the croutons, chickpeas, tomatoes, cucumbers, onion, celery, celery leaves, chives, basil and olives to a large bowl.
Dressing: add the lemon zest and lemon juice to a small bowl. Slowly stream in the olive oil and whisk well to emulsify. Add salt and pepper.
To assemble, drizzle a little vinaigrette over the salad. Toss well, so that all of the ingredients are well coated. Taste the salad; it should be crisp and refreshing with plenty of acidity from the lemon. If not, add more dressing and adjust seasoning.
Right before serving, top with crumbled feta (if you add it too early, it will disappear into little pieces when tossed).
Garnish with extra celery and basil leaves. |
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