Chickpea and Sun-Dried Tomato Salad in Lettuce Cups
 
Prep time
Total time
 
A refreshing salad to accompany a summer BBQ
Author:
Recipe type: Salad-Side Dish
Serves: serves 6
Ingredients
  • 1 15-oz. can chickpeas (or any other beans)
  • 2 TBSPS. red onion (or shallots), finely diced
  • 1 sm. green onion minced (optional)
  • 2 TBSPS. lemon juice
  • 3 TBSPS. extra virgin olive oil
  • 1 sm. garlic clove, grated on a microplane, or finely minced
  • ¼ tsp. dried oregano
  • ½ tsp. sea salt
  • --- --- freshly ground pepper
  • ¼ cup sun-dried tomatoes (packed in olive oil), chopped
  • ¼ cup fresh parsley (or cilantro) leaves, chopped
  • 6-8 sm. baby romaine or Boston lettuce leaves
Instructions
  1. Drain the chickpeas, rinse them well under plenty of cold water and place them in a medium bowl. Add the onions, lemon juice, olive oil, minced garlic, oregano and salt & pepper. Toss everything well and let stand at room temperature to marinate for 15 minutes.
  2. Chop the sun-dried tomatoes and the parsley and add them to the bowl with the chickpeas. Mix well, taste and adjust the seasoning if necessary, by adding more salt & pepper or more lemon juice & olive oil.
  3. Place in lettuce leaves and serve with some extra lemon on the side.
Notes
You can use any beans instead of chickpeas for this recipe. Grape tomatoes can also be used instead of the sun-dried tomatoes and any combination of fresh herbs would be great.
If making ahead, add the parsley (or cilantro) leaves just before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/chickpea-and-sun-dried-tomato-salad/