Crunchy Salad a 'Mostly Plants' Recipe Approved by Pollan

cantonrep.com

Barbara

One 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry

3 tablespoons plus 2 teaspoons extra-virgin olive oil

½ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper, or more as needed

One 12-ounce tomato, hulled and cut into ½-inch dice (2 cups)

½ large English cucumber, peeled and cut into ½-inch dice (seedless; 1 ½ cups)

1 small (4-ounce) red bell pepper, stemmed, seeded and cut into ½-inch dice (½ cup)

1 small (4-ounce) yellow or orange bell pepper, stemmed, seeded and cut into ½-inch dice (½ cup)

¼ small red onion, cut into ½-inch dice (¼ cup)

¼ 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 high-quality feta cheese

Directions at cantonrep.com

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