Chopped romaine salad with Piquillo peppers, hazelnuts and fried chickpeas
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.
- 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
*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.
Toss salad, plate