Chickpea, Tomato and Olive Salad
This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.
chickpeas (garbanzo beans)
drained and rinsed, 1 can
vine-ripe, quartered, or cherry tomatoes, halved
black or green, or a mixture of both
drained and rinsed
end chopped, and cut into 1-inch pieces
plus 1 teaspoon zest
red wine vinegar
ground, or more or less to your own taste
fresh, or 1/4 teaspoon dried
olive oil, extra-virgin
salt and black pepper
To make the dressing:
In a food processer, add the celery, lemon juice, lemon zest, red wine vinegar, cumin, garlic and oregano.
Process until it's finely ground.
Drizzle in olive oil gradually while the processor is running until well blended.
Season to taste with salt and black pepper.
Transfer the dressing into a small bowl, and set aside.
The dressing can be made in advance, cover and refrigerate it.
To make the salad:
In a large mixing bowl, add the lettuce and ¼ of the dressing, and gently toss until well coated.
Divide the lettuce among the serving plates.
Add the chickpeas, tomatoes, olives and capers along with the remaining dressing into the same mixing bowl. Toss to coat well.
Place the chickpea mixture on top of the lettuce.