Moroccan Chef Salad
Roasted chickpeas are good by themselves as a snack, but are just as good mixed with some sun-dried tomatoes and thrown into a salad with toasted pine nuts, roasted bell peppers, bean sprouts, candied facon, gorgonzola cheese and a fresh tomato cilantro salsa.
Moroccan Chef Salad
Serves 3-4
Greens mixture- lettuce, spinach, watercress, arugula etc.
1 Bell Pepper
2 Tomatoes, diced
3 tbsp Fresh Cilantro
2 tbsp Lemon juice
2 tsp Extra Virgin Olive Oil
2 Radishes, sliced thin
Handful of Gorgonzola Cheese
Handful of Pine nuts
4 Strips of Facon, chopped
1 tsp brown sugar
1 Can of Chickpeas
Handful of Sun-dried Tomatoes, chopped
Spices: 1 tsp ground cumin, 1 tsp cayenne pepper, 1 tsp chili powder, 1 tsp paprika, 1 tsp Jamaican Allspice, 1 tsp ground coriander, 1 tsp garlic powder.
Rinse chickpeas thoroughly, allow to dry. Meanwhile, add all spices together, grinding the Jamaican Allspice with a mortar and pestle. Set oven to 350. Mix chickpeas with 1 tsp olive oil and spices. Season with salt. Spread into one layer and roast in the oven for 45 minutes. Throw the peppers in the oven as well. Once blistered, remove form the oven and seal in a ziplock back. When cooled and steamed, remove skin, deseed, and slice thinly.
Wash the greens!! Arrange in a large bowl, mix well with olive oil and salt and pepper. Toast pine nuts in a frying pan until golden, arrange over lettuce with sliced peppers, radish, sprouts, and gorgonzola cheese. Fry facon and some olive oil over medium heat. When starting to brown, add brown sugar and allow to caramelize. Place over salad.
Once chickpeas are cooked, mix with chopped sun-dried tomatoes and place over salad. Mix the diced tomatoes, lemon juice, diced cilantro, salt and pepper in another bowl. Arrange over lettuce. Pour extra juices over the entire salad.
