Chickpeas are a popular component of Southwestern cooking, as is the herb cilantro. To allow time for the flavors to develop, allow this salad stand for an hour before spooning it over the lettuce leaves.
2 cups chopped fresh cilantro
2 tablespoons extravirgin olive oil
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/8 teaspoon salt
2 garlic cloves
2 pickled jalapeño pepper slices
1/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped seeded peeled cucumber
1/2 cup thinly sliced radishes
1/4 cup chopped celery
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
12 Boston lettuce leaves
How to Make It
Combine first 7 ingredients in a food processor or a blender; process until well blended. Add chicken broth; pulse until combined.
Combine cucumber, radishes, celery, and chickpeas in a large bowl. Drizzle with cilantro mixture; toss to coat. Arrange lettuce leaves on a platter; spoon chickpea mixture over lettuce.