Grape chickpea salad

Prep time: 30 minutes

Servings: 6


2 tablespoons red wine vinegar

2 teaspoons Dijon-style mustard

2 teaspoons lemon juice

1/2 teaspoon cumin

1/2 garlic clove, grated or minced

1/4 cup extra-virgin olive oil

1/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper


1/2 small red onion, thinly sliced

6 cups chopped romaine lettuce

1 can (15 ounces) chickpeas, rinsed

2 cups California grapes, halved or quartered

3 Persian (or 1/2 English) cucumbers, sliced lengthwise and thinly sliced

1 Fresno chile, seeded and finely chopped

1 large, firm ripe avocado, peeled, pitted and diced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup crumbled queso fresco

To make dressing:

In jar, combine vinegar, mustard, lemon juice, cumin, garlic, oil, salt and pepper; secure with tightly fitting lid. Shake well and set aside.

Soak onion in cold water 15 minutes; drain. In large bowl, combine onion with romaine, chickpeas, grapes, cucumbers, chile and avocado. Add dressing, salt and pepper; toss gently. Divide between serving dishes and sprinkle with queso fresco.

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