Farmer's Market Veggie and Chickpea Salad with Lemon-Cilantro Dressing
Fresh chopped salad with farmer's market veggies and sautéed chickpeas with a lemon-cilantro dressing.
Ingredients
Salad
- 4 cups coarsely chopped Romaine lettuce
- 1 medium cucumber chopped or about 1 1/2 cups
- 1/2 pint cherry tomatoes halved
- 1 can chickpeas
- 1 teaspoon olive oil
- 1 ear of corn cooked and cut from the cob
- 1/2 cup red onion diced
Lemon-Cilantro Dressing
- 1/2 cup cilantro
- 1 lemon juiced
- 1 1/2 tablespoons olive oil
- 2 teaspoons dijon mustard
- 2 cloves garlic
- Pinch of coarse salt/pepper
Instructions
Lemon-Cilantro Dressing
- Add ingredients to a small bowl food processor and pulse several times until cilantro is finely chopped. Refrigerate until ready to use.
Salad
- Boil a large pot of salted water over the stove and once boiling add corn and cook for 10 minutes. Remove from heat and set corn aside to cool.
- Meanwhile, chop romaine lettuce, cucumber, onion, and cut tomatoes in half.
- In a small saucepan, heat a teaspoon or two of olive oil over medium heat and add chickpeas. Cook for 6 minutes, stirring occasionally.
- While chickpeas are cooking, remove corn from the cob carefully using a sharp knife or kernel cutter.
- Arrange salad by adding Romaine lettuce, cucumber, tomatoes, onion, corn, and chickpeas. May refrigerate until ready for use.
- Add dressing just prior to serving.