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.
This was disappointing. We love all the ingredients & it sounded great, but I have to agree with the posters who said it was flavorless. We omitted the lettuce & served it with burgers as a side. I thought maybe it would have more flavor the next day but it didn't. I feel like it has potential but am not sure how to boost the flavor.
I love this salad and make it often to take for lunch during the week; I leave out the lettuce and will sometimes serve as a side dish during the hot summer months. I add more garlic and jalapeno for a little kick, but think it is very tasty and satisfying....YUMMY!