Moroccan Vegetable Salad
- Total Time
Crunchy veggies—tomatoes, bell peppers, and cucumbers—are topped with a garlicky chickpea puree to make a lunch straight from the casbah.
fresh tomato(es)2 large, cut into wedges
sweet red pepper(s)2 medium, seeded and diced
kirby cucumber(s)2 average, seeded and diced
fresh lemon juice4 Tbsp
kosher salt¼ tsp
black pepper⅛ tsp, freshly ground
olive oil2 tsp
garlic clove(s)1 clove(s), medium, minced
ground cumin¼ tsp
chickpeas (15 oz)1 cup(s), rinsed and drained
fat free sour cream⅓ cup(s), or plain fat-free yogurt
- Combine the tomatoes, bell peppers, cucumbers, 2 tablespoons of the lemon juice, the salt, and pepper in a medium bowl. Refrigerate, covered, until the flavors are blended, about 30 minutes.
- Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the cumin and toast, stirring constantly, about 1 minute.
- Puree the chickpeas, sour cream, and remaining 2 tablespoons lemon juice in a food processor or blender; add the garlic mixture; pulse until combined.
- Divide the tomato mixture among 4 salad plates. Top evenly with the chickpea puree. Yields about 1 cup salad with about 1⁄3 cup chickpea puree per serving.