Chopped romaine salad with Piquillo peppers, hazelnuts and fried chickpeas

2 Servings, 420 Calories/Serving

20 Minutes

This vegetarian take on a chopped salad has all the creaminess of the original without the calories. A citrusy harissa-spiced Greek yogurt serves as the dressing for this big green salad, which is full of flavor and texture from roasted Piquillo peppers, Persian cucumbers, cherry tomatoes, hazelnuts and lightly fried smoky chickpeas.

Ingredients

  • 10 ounces romaine hearts
  • 1 cup cherry tomatoes
  • 2 Persian cucumbers
  • 3 to 4 roasted Piquillo peppers
  • small bunch parsley
  • ¾ cup hazelnuts
  • 1 lemon
  • 1 ½ cup marinated chickpeas
  • ½ cup Greek yogurt
  • Moroccan spice blend

Instructions

1

Prep ingredients

*Coarsely chop romaine hearts. Rinse and dry with salad spinner, if you have one.
*Rinse and dry cherry tomatoes and cut in half.
*Rinse and dry cucumbers, cut in half and thinly slice.
*Thinly slice peppers into strips.
*Rinse and dry parsley and coarsely chop.
*Coarsely chop hazelnuts.
*Zest lemon and juice.

2

Fry chickpeas

In a small sauté pan, heat 2 tablespoons oil on medium until shimmering. Add chickpeas and a pinch of salt and fry until warmed through and center is slightly soft, 3 to 5 minutes. Remove from heat and drain on paper towels. Make dressing while waiting.

3

Make dressing

Combine yogurt with spice blend, lemon zest, 1 tablespoon lemon juice, 1 tablespoon oil and 2 tablespoons water. Mix to combine and add salt to taste.

4

Toss salad, plate

Toss all prepped ingredients together with chickpeas and drizzle with dressing. Season with salt to taste. For a brighter salad, squeeze in a little more lemon.