| Did a friend forward this to you? Sign up here. Hand salad is the best saladI was chatting with a friend over the weekend and the topic turned to salads. "What's your desert island salad?" she asked. "Hand salad," I replied, without hesitation. I then admitted that it's a cheat of an answer, because almost any salad can be turned into a hand salad, or a salad that you can eat with your hands. Keep the leaves of romaine long, the croutons large and the dressing on the side, and Caesar salad can be picked up with your fingers and eaten like chips and dip. Same goes for Cobb and niçoise. Especially if I'm just cooking for myself and know I'll be eating alone, I often leave the leaves of lettuce in a green salad extra large so I can pick them up and dip each into my dressing of choice. So I was excited when I stumbled upon this genius salad, from Tracy, Dana, Lori and Corky Pollan's cookbook "Mostly Plants." It's designed to be a hand salad. Chickpeas get roasted until they're crisp — though you could also do this on the stove in a skillet or even use chickpeas straight out of the can if you don't want your kitchen to get too hot — and then stuffed with tomatoes, cucumbers, bell peppers, red onion, parsley and mint into leaves of crunchy endive. A simple red wine vinaigrette and crumbled feta goes on top, and then the whole thing is served, casually, family-style. It's summer — eat with your hands!* *If the idea of hand salad turns you off for whatever reason, you can of course use utensils!  | Today's recipe |  Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Mediterranean Crunch Salad - Instead of roasting the chickpeas >> use them as-is, or buy roasted chickpeas from your grocery. They can be found in the snack aisle.
- Tomatoes, cucumbers and bell peppers are a nice combination >> but use whatever you have, including snap peas, zucchini, corn or carrots.
- If you can't have onion >> omit it.
- Swap the parsley and mint >> for any tender herb.
- Endive's tight cups are ideal here >> but you could try radicchio, little gems or baby romaine or iceberg.
- In place of feta >> use any crumbly cheese.
Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 to 6
Active time: 20 mins
Total time: 30 mins Ingredients - One 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt or table salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- One 12-ounce tomato, hulled and cut into 1/2-inch dice (2 cups)
- 1/2 large English cucumber, peeled and cut into 1/2-inch dice (seedless; 1 1/2 cups)
- 1 small (4-ounce) red bell pepper, stemmed, seeded and cut into 1/2-inch dice (1/2 cup)
- 1 small (4-ounce) yellow or orange bell pepper, stemmed, seeded and cut into 1/2-inch dice (1/2 cup)
- 1/4 small red onion, cut into 1/2-inch dice (1/4 cup)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh mint, plus whole leaves for garnish
- 2 tablespoons red wine vinegar
- 2 Belgian endives (root ends trimmed), leaves separated
- 4 ounces (1 cup) crumbled feta cheese
Steps1. Position a rack in the middle of the oven and preheat it to 425 degrees. 2. Spread the chickpeas on a rimmed baking sheet. Drizzle with 2 teaspoons of the oil, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and toss to coat. Roast for 15 minutes, stirring once halfway through, until the chickpeas have darkened slightly. Transfer to a plate to cool to room temperature. 3. While the chickpeas are roasting, combine the tomato, cucumber, bell peppers, red onion, parsley and chopped mint in a mixing bowl. Drizzle in the remaining 3 tablespoons of oil and all the vinegar, along with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Gently toss to incorporate. Taste, and season with more salt and/or pepper, as needed. 4. Line a serving platter with the endive leaves. Spoon the chopped vegetable mixture over them. Scatter the roasted chickpeas and the feta on top, then garnish with mint leaves. Adapted from "Mostly Plants," by Tracy, Dana, Lori and Corky Pollan (Harper Wave, 2019). Tested by Joe Yonan. Nutrition information per serving (based on 6): Calories: 250; Total Fat: 14 g; Saturated Fat: 4 g; Cholesterol: 15 mg; Sodium: 330 mg; Carbohydrates: 25 g; Dietary Fiber: 10 g; Sugars: 5 g; Protein: 10 g.  | Dessert | 🎧 "Piano Man" by Billy Joel at Fenway Park on Aug. 4, 2021.
📺 Track Star Races NYC Subway.
📖 "It's OK For Journalists To Demonstrate (Sometimes)" by Kelly McBride in NPR.
🍅 This pizza.
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