Chopped Salad with Roasted Garbanzo Beans and Tahini Dressing

[mos]

Here’s a recipe that you can make mostly ahead of time and take with you for the camping trip!

This makes a great lunch of side for dinner;-D
Chopped Salad with Roasted Garbanzo Beans and Tahini Dressing
2 hearts of romaine, chopped
1 smallish cucumber, (seeds removed) chopped into 1/2-inch dice
1 small zucchini, chopped into 1/2-in dice
1 red pepper, chopped into 1/2-in dice
1/2 cup cherry tomatoes, cut in half or thirds
1/2 cup pitted kalamata olives, chopped
1 batch of roasted chickpeas
1 cup crumbled feta cheese (optional)
Tahini Parsley Dressing:
1 cup loosely packed fresh parsley leaves
1 garlic clove, finely chopped
3 tbs tahini
2 tbs lemon juice
2 tbs olive oil
2 tbs water
1/4 tsp kosher salt
To make the dressing, blend parsley, garlic, tahini, lemon juice, olive oil, water and salt.

Blend for several minutes, scraping down the sides as necessary, until the parsley is very finely chopped and you have a smooth, light green dressing. Set aside.
Use a large cutting board and a large, sharp knife to chop your ingredients. Next to your cutting board, set out a big salad bowl.
Set all your washed vegetables next to the cutting board and as you chop them, add them to the salad bowl.
Add the olives, roasted garbanzo beans and feta cheese to the salad.

Pour the salad dressing into the bowl and mix really well so all the ingredients are completely covered. Salt and pepper liberally.
To make this salad a day or two ahead of time, combine the lettuce, cucumber, zucchini and red pepper in a large salad bowl. Roast the chickpeas and store separately at room temperature.

Add the tomatoes, olives, feta and salad dressing right before serving.
To make the dressing, blend parsley, garlic, tahini, lemon juice, olive oil, water and salt. Blend for several minutes, scraping down the sides as necessary, until the parsley is very finely chopped and you have a smooth, light green dressing. Set aside.

Serves 4

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