A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.
Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.
Want to try some more salads? Try Green Tomato Salsa with Green Coriander and Chilli, Glazed 5-Spice Tofu Salad with Cucumbers and Radishes, and Coconut, White Peas and Green Mango Sundal.
Green Salad with Chickpeas, Preserved Lemon and Feta
Toss roughly chopped greens (dandelion greens, baby spinach, arugula, watercress or a mix of greens and soft herbs) with chopped preserved lemon, chickpeas, crumbled feta and olive oil.
recipe notes and alternatives
I used some Pickled Cumquats instead of Preserved Lemon. This time I also added some Pickled Jicama to add a beautiful, apple-like flavoured texture. I do love the jicama with this salad.
Add some crushed walnuts for crunch.
If you need some preserved lemons, make this quick recipe, or here is another way: Chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.