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moroccan salad
Inspired by the ingredients and flavors of Moroccan cuisine, this dish offers a nice change of pace from the usual salad flavors.

½ head of romaine lettuce
1 cup canned chickpeas
1 cup thinly sliced radishes (about 8 or so)
1 cup ripe cherry or grape tomatoes
1/3 of a skinny cucumber, about 4" (you can use regular if you like, but the skinny English and Japanese varieties have less seeds)
2 stalks scallions
lemon-cumin vinaigrette (below)

serves 4-5 as a side dish, 2 as a filling meal

1 Wash and dry the romaine, then chop it up roughly and slide into a big mixing bowl. Add the chickpeas.

2 Slice up the radishes. Halve the cherry/grape tomatoes. Cut the cucumber in half lengthwise, then cut each half into 1/8" thick slices. Cut off and discard the root ends of the scallions, as well as the very tips. Chop the remainder into 2" sections, then roughly chop the 2" bit lengthwise into slivers. Dump the radishes, tomatoes, cukes and scallions into the mixing bowl as well.

3 Add cumin-lemon dressing to taste, and toss well to coat all the ingredients. Divvy up into serving bowls and dig in.

lemon-cumin vinaigrette
juice from one lemon
2 Tbsp. olive oil
1 ½ tsp. honey
¼ tsp. cumin
½ tsp. salt, more or less
fresh ground pepper to taste

Mix up all the ingredients in a bowl or a jar with a tightly-fitted cap. Shake or whisk to combine, then taste, adjusting seasonings as necessary.

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