1 cup chopped romaine lettuce
1 cup thinly sliced cucumber
½ cup sliced cherry tomatoes
3 or 4 dried apricots, chopped
small handful of chopped nuts (such as almonds)
¼ cup chickpea spread (recipe below)
4 tablespoons cooked quinoa
½ pita pocket bread (toasted and sliced into strips)
Chickpea spread recipe: Drain and rinse one 15-oz can of whole chickpeas. In a small bowl, mash together chickpeas, 3 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon dried dill weed spice. Stir in ½ cup feta cheese.
For salad, on a large plate spread the lettuce, cucumber and tomatoes. On top, sprinkle dried apricots and nuts. In the center, add the ¼ cup chickpea spread and quinoa. Place the pita bread on the side of the salad. Top with your favorite dressing.
View a recipe postcard featuring this salad!