Mediterranean Crunch Salad 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Jul 21, 2019

This gorgeous salad — roasted chickpeas, colorful peppers and cucumbers on a bed of endive — is also super easy to put together, making it great for entertaining. If it's too hot to imagine turning on the oven, you can skip the roasting.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • One 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper, or more as needed
  • One 12-ounce tomato, hulled and cut into 1/2-inch dice (2 cups)
  • 1/2 large English cucumber, peeled and cut into 1/2-inch dice (seedless; 1 1/2 cups)
  • 1 small (4-ounce) red bell pepper, stemmed, seeded and cut into 1/2-inch dice (1/2 cup)
  • 1 small (4-ounce) yellow or orange bell pepper, stemmed, seeded and cut into 1/2-inch dice (1/2 cup)
  • 1/4 small red onion, cut into 1/2-inch dice (1/4 cup)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint, plus whole leaves for garnish
  • 2 tablespoons red wine vinegar
  • 2 Belgian endives (root ends trimmed), leaves separated
  • 4 ounces (1 cup) crumbled high-quality feta cheese

Directions

Preheat the oven to 425 degrees.

Spread the chickpeas on a rimmed baking sheet. Drizzle with 2 teaspoons of the oil, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and toss to coat. Roast for 15 minutes, stirring once halfway through, until the chickpeas have darkened slightly. Transfer to a plate to cool to room temperature.

While the chickpeas are roasting, combine the tomato, cucumber, bell peppers, red onion, parsley and chopped mint in a mixing bowl. Drizzle in the remaining 3 tablespoons of oil and all the vinegar, along with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Gently toss to incorporate. Taste, and season with more salt and/or pepper, as needed.

Line a serving platter with the endive leaves. Spoon the chopped vegetable mixture over them. Scatter the roasted chickpeas and the feta on top, then garnish with mint leaves.

Rate it

Recipe Source

Adapted from "Mostly Plants," by Tracy, Dana, Lori and Corky Pollan (Harper Wave, 2019).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.