Adapted from thefirstmess.com
- 1 cup chickpeas
- 1 cup cherry tomatoes, cut into quarters
- 1/2 medium red onion, chopped (3/4 cup)
- 1/2 English cucumber, diced (1 cup)
- 1/2 cup pepperoncini peppers, stems removed and chopped fine
- 1/2 cup pitted olives, chopped
- 2 sun dried tomatoes packed in oil, minced (about ⅓ cup minced sun dried tomato)
- 2 romaine hearts or kale, chopped (about 5-6 cups)
- 1 small head radicchio, chopped (about 2-3 cups)
Dressing:
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon pepperoncini pepper brine
- 1 tablespoon plain greek yogurt (or mayonnaise)
- 2-3 teaspoons agave nectar (or maple syrup, sugar, honey)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Tamari soy sauce
- 1 clove garlic, minced with a Microplane
- Sea salt and ground black pepper, to taste
- 7 tablespoons olive oil
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