No-Cook Mediterranean Salad

0 points

Prepare this no-cook Mediterranean salad ahead of time so it has plenty of time to marinate.

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If you have leftovers, turn the salad into lettuce wraps the next day by scooping the mixture into crisp romaine lettuce leaves.

The lemon zest used a garnish gives the finished dish a tantalizing burst of fresh flavor. To make sure you remove the zest from the lemon and not any of its bitter pith, use a tool like microplane zester to gently grate its rind.

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Ingredients

2 cups canned chickpeas, rinsed and drained
2 cloves fresh minced garlic
2 tbsp thinly sliced scallions
1/2 large red bell pepper diced
2 cup(s), rinsed and drained
2 tbsp freshly minced parsley
1 can corn, drained
1 tbsp balsamic vinegar
3 tbsp fresh lemon juice
⅛ tsp freshly ground black pepper or however much you like
1 tsp (or more) of lemon zest for garnish and aroma
1/2 head romaine lettuce

Instructions

In a medium bowl, combine chickpeas, garlic, red pepper, lettuce corn; toss to combine.
In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.

Makes six servings