Chickpea Salad with Radish and Apricot Dressing

Ingredients

• Spanish onions ½ heads
• Sweet Pepper 1 piece
• Radish 6 pieces
• Romaine lettuce ½ pieces
• Cilantro 5 sprigs
• Fresh Mint 3 sprigs
• Chard 0 oz
• Pitted Wild Apricots 7 pieces
• Garlic 1 clove
• Chili Flakes to taste
• Orange zest to taste
• Citrus Zest Mix to taste
• Apple Cider Vinegar 1 tablespoon
• Olive Oil 0 fl oz
• Chickpea 1 can
• Feta cheese 5 oz
• Chopped almonds to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the red onion and chop it into small cubes.

Step 2

Remove the seeds and white ribs from the sweet pepper, then slice it into thin strips.

Step 3

Slice the radishes into thin rounds using a mandoline. If you don't have a mandoline, you can use a knife.

Step 4

Separate the romaine lettuce into leaves, rinse them, and cut into strips. You can also tear the lettuce by hand.

Step 5

Tear the leaves of cilantro and mint from the stems. Tear the larger mint leaves.

Step 6

Make crosswise cuts on the skin of the apricots.

Step 7

In a saucepan, bring water to a boil and add the apricots. Blanch for 30 seconds. Then transfer them to cold water.

Step 8

Peel the apricots, remove the pits, and place the flesh into a blender.

Step 9

Add a clove of garlic, lemon zest, lime zest, chili flakes, vinegar, and olive oil to the blender. Blend until smooth.

Step 10

Place romaine lettuce at the bottom of a serving plate, then add the rinsed chickpeas, all the prepared vegetables, and finally crumble the feta cheese on top.

Step 11

Drizzle the dressing over the salad, sprinkle with almond slices, and garnish with herbs.