#bowllife, All, Meat-less, Salads, Snacks & Sides

Bibb Lettuce Salad w/ grilled zucchini & crispy chickpeas

July 1, 2014

[full_width padding=”0 20px 0 20px”] YEAY!!! The 4th of July is upon us and I’m happy to be back living in Uhmerica for it! I plan to celebrate with some friends, beer, BBQ, beer, pool time, beer, fireworks and beer! I’ve even switched my beer preference from Sapporo to Sweetwater 420 for the occasion! It’s a local beer, no bigs, I drink local beer. It’s a great regular beer. Say beer again. Beer. ANYWAY, enjoy your 4th of July, be safe, and make this salad because it’s delicious.[/full_width]

Bibb Lettuce Salad

w/ grilled zucchini, goat cheese, and crispy chickpeas

makes 4 servings

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for the dressing:

2 Tb lemon juice
1 Tb grainy mustard
1 tsp honey
1/4 tsp salt
1/2 tsp chia seeds
4 Tb good quality olive oilfor the chickpeas:
15 oz can chickpeas
1 1/2 Tb olive oil
1/2 tsp Maldon salt
1 tsp za’atar, optional

for the zucchini:

12 baby zucchinis or 2 regular zucchinis
1 1/2 Tb olive oil
salt & fresh pepper

for the salads:

2 heads bibb lettuce, leaves torn or quarter the core and tear open for wedges
1 head radicchio, core removed and chopped or sliced into 1/8ths
1 cup goat cheese

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For the dressing:

Mix all ingredients in a mason jar until combined. Or whisk together in a bowl until emulsified. Set in fridge until ready to use.

For the chickpeas:

1. Pre-heat oven to 375˚F and line a baking sheet with parchment paper.

2. Drain the chickpeas and rinse them well under cool water.

3. Dry them very very well with a paper towel! This will help them crisp up!

4. In a bowl, add the chickpeas, olive oil, salt, and za’atar (optional). Toss to coat.

5. Turn the chickpeas out onto the baking sheet and spread them evenly.

6. Bake for 40-45 minutes. SHAKE THEM AROUND every 15 minutes or so.

7. Let cool completely on the baking sheet.