| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 clove garlic, minced
- 1 serrano pepper, seeded, ribs removed and finely diced
- 1/2 small red onion, diced
- 1/2 lemon, juiced
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 pint cherry tomatoes, halved
- 1/2 bunch mint, leaves roughly chopped
- 1/2 bunch cilantro, leaves roughly chopped
- 1 head butter lettuce, shredded
Instructions
- Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
- Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 199 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 383 mg |
| Serving Size | 1 of 6 servings |
| Calories | 199 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 383 mg |
Reviews
We really liked this! Next time I’ll add the lettuce just before serving and add pine nuts.
Love this recipe! Versatile as several other reviewers mentioned, and is particularly good with a chopped and seeded cucumber added in.
Mmm, just ate some! This recipe got me to start eating salad! So tasty! I absolutely love it!
Tip: Instead of mixing in the lettuce with the rest of the ingredients, just pour the dressing and other ingredients over the lettuce when you’re ready to eat, that way you get the perfect amount of everything you want and the salad doesn’t wilt! It really extends the life on the lettuce! So, usually I have two separate bowls for the lettuce and the ingredients you toss in.
Love this dish. I usually make it without the lettuce, so it becomes a chickpea and tomato salad primarily. I always bring to pot lucks and dinner parties and I always get hit up multiple times for the recipe.
I liked this recipe. I made it as a last minute side, in case my main dish flopped. I didn’t have everything required: I didn’t have lettuce, I had white wine vinegar instead of red wine vinegar, I had very little cilantro left, no serranos- only jalapenos. I decided to through this stuff together anyway. Added feta cheese last minute. I still liked it. My mate liked it. I don’t know how to rate this recipe given I didn’t follow the directions. I would like to assume that the original recipe probably makes more sense than mine, and thus I will give it a 4. I am loving my life a little more each day since I began eating chickpeas aside from hummus!
Interesting but rather acidic. I was tempted to use my mother’s trick of sprinkling brown sugar on the mint – it helps when chopping. I didn’t have any cilantro handy so made mint the predominant flavor, with coriander (same plant but the seeds ground up), as an undertone. My husband, who isn’t usually good at identifying flavors, commented on the undertone of coriander and said that he liked it. It is the kind of salad that you could vary many ways. I served this with some slices of cold roast chicken breast that I had made two days before _ roasted with garlic, thyme and lemon under the skin. They combined well.
Very good. It reminds me of salsa and the pepper and cilantro really gives this depth. The mint was overpowered by the cilantro; I might skip that next time. Overall would recommend this!
Great recipe….Used as a side with Guy’s recipe for Chili Verde Pork. We put the Verde Pork over Green Chile Rice and it was to die for. Thanks for the great recipe!
i made this the for the first time tooday and took it to a potluck and everyone loved it. I did make a change or two though, I used spinich instead of butter lettuce and I accidentally used one can of canalinni beans instead of two cans of chickpeas but it was all eaten up. Thanks Guy!!!
The first time we made this is was good and everyone was quite surprised at its wonderful blend of flavors! On the second go round we subsituted the red onion with a shallot and added 1 teaspoon of tequllia and a pinch of red pepper flakes and it was a knockout at our BBQ! Thanks Guy for a wonderful recipe!