• Fattoush Salad with Chickpeas and Market Vegetables

by Market Chef Heather Hartman

Serves 4

This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s dried beans at the Mill City Farmer’s Market!

Day old bread to grill (if you like), enough to have 3 cups when chopped up
(Pita bread can also be used)
2 cups cooked chickpeas (about 3⁄4 cup dried)
1-2 heads lettuce (romaine, butter leaf, etc.)
1-2 cucumbers, chopped (slice off a bit and taste the skin. If it is tough, peel, if not leave on)
3 green onions, sliced (white and green parts)
1⁄2 red onion, sliced in thin half moons
1 cup tomatoes, chopped
Large handful of parsley, mint, and basil. Washed and rough chopped. Feel free to use whatever herbs are handy that day!
Purslane and cabbage can also be thrown in. The more greens the better!
1⁄4 cup lemon juice
1 clove garlic, minced
1⁄2 teaspoon dried oregano
2 tablespoons red wine vinegar
1⁄2 teaspoon salt
1 teaspoon Dijon mustard
1⁄4 cup olive oil or sunflower oil

In a small bowl, whisk together the lemon juice, garlic, oregano, vinegar, mustard and salt. Whisk in the oil and set aside.

If grilling bread, cut into slices, rub with a crushed garlic clove and olive oil. Grill until lightly charred on a medium heat grill. Cut into cubes.

Otherwise, cut your bread or pita if using, and toast in a 325 degree oven for 10 minutes. Place in a large bowl. This will dry it out a bit, so it soaks up the delicious dressing!

Add chickpeas, cucumbers, onions in with the bread. Toss with the dressing. Let sit for 5 minutes.

Add the lettuce, tomatoes, and fresh herbs. Toss together and taste for seasoning. Add fresh cracked black pepper, and serve immediately.

Other additions: Singing Hills Feta Cheese, Hard Boiled Eggs, Grilled Red Peppers, anchovies, smoked salmon.

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