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Chickpea Salad with Feta + Figs
Chickpea feta salad with dried figs is tossed in a warm lemon dressing that's perfect with bitter greens like escarole, chicory, or frisee.
Servings: 4
Ingredients
Warm Lemon Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon zest , plus 6 tablespoons lemon juice (2 lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Salad
- 1 (15oz) can chickpeas , rinsed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 3 carrots , peeled and shivered
- 1 cup (6oz) Orchard Choice or Sun-Maid California Dried Figs , stemmed and halved
- 1/2 cup slivered almonds
- 12 ounces (10-12 cups) bitter greens (like escarole, chicory, or frisee), torn into bite-sized pieces
- 1/3 cup mint leaves , chopped
- 1 1/2 ounces feta cheese , crumbled (1/3 cup)
Instructions
For the Warm Lemon Vinaigrette
- Whisk all ingredients in bowl until emulsified.
For the Salad
- Toss chickpeas with 1 tablespoon vinaigrette and pinch salt in bowl; set aside. Heat oil in Dutch oven over medium heat until shimmering.Add carrots, figs, and almonds and cook, stirring frequently, until carrots are wilted, 4 to 5 minutes. Remove pot from heat and let cool for 5 minutes.
- Add half of remaining vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens and mint followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with chickpeas and feta, and serve.