PORTLAND, Maine — Middle Eastern-Inspired Crunch Salad
This recipe serves 4 to 6.
INGREDIENTS
Dressing:
2 tablespoons fresh-squeezed lemon juice
1 teaspoon honey
1 clove garlic, peeled and finely chopped
1/3 cup extra virgin olive oil
Sea salt
Freshly ground black pepper
Salad:
1 cup grape tomatoes, halved
1 English cucumber, cut into 1 inch dice (about 2 1/4 cups)
1 romaine lettuce heart, chopped
2 cups baby arugula
1 large or 2 small endives, chopped (about 2 cups)
½ cup fresh torn mint leaves
1 cup pitted Medjool dates, chopped
For the crunch:
1 1/3 cups chickpeas from 1 15-ounce can, rinsed and drained
2 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons extra virgin olive oil, divided
1 medium pita bread, cut into ½-inch pieces (about 1 3/4 cups)
ASSEMBLING THE DISH
Dressing:
In a small bowl, whisk together the lemon juice, honey, garlic, and olive oil until combined. Season to taste with salt and pepper. Set aside.
Salad:
Combine the tomatoes, cucumber, lettuce, arugula, endive, mint and dates in a large bowl. Set aside.
For the crunch:
Lay the chickpeas out on a paper towel-lined plate. Place another paper towel over the top and pat dry as much as possible. This step will help the chickpeas to crisp when fried in the oil.
Combine the cumin, coriander, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper in a medium bowl. Set aside.
Heat 4 tablespoons olive oil in a medium saucepan over medium-high heat. When hot, stir in the chickpeas and cook, stirring a few times, until golden brown and the skins are crisp, about 8 minutes. Transfer the chickpeas with a slotted spoon so that some of the oil drains to the bowl with the spices.
Add the remaining 2 tablespoons olive oil and the pita to the saucepan and cook, stirring a few times, until pita bread pieces are golden brown and crisp, about 2 to 3 minutes. Transfer to the bowl with the spices and toss to coat.
Toss the salad with the dressing, then add the crunchy part and toss again to coat. Serve immediately.