Cooking Instructions
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Step 1
Mince the
Garlic (2 cloves)
.
Step 2
Drain and rinse the
Canned Chickpeas (440 g)
.
Step 3
Combine in a small bowl with
Olive Oil (15 mL)
, juice of one
Lemon (1)
, minced garlic,
Crushed Red Pepper Flakes (as needed)
,
Dried Basil (1 g)
and
Salt (3 g)
. Stir and place in the fridge to marinate while you prepare the rest of the salad.
Step 4
Preheat the oven to 375 degrees F (190 degrees C).
Step 5
Slice the
Bread (480 mL)
into cubes.
Step 6
Toss the bread with
Olive Oil (15 mL)
and a bit of salt and pepper to taste. Bake for 10 minutes, or until the croutons are crispy and golden.
Step 7
Slice the ends off the
Baby Red Radish (5)
and
Persian Cucumbers (2)
.
Step 8
Use a mandolin to thinly slice the radishes, cucumber, and
Sweet Onion (1/2)
. Set aside on paper towels to drain.
Step 9
Wash and dry the torn
Romaine Lettuce (1 head)
.
Step 10
In a salad bowl, toss the sliced radishes, cucumbers, onions, lettuces,
Balsamic Vinegar (30 mL)
and
Olive Oil (15 mL)
. Season with salt and pepper to taste. Divide into bowls and top with marinated chickpeas,
Crumbled Feta Cheese (75 g)
and croutons. Serve and enjoy!
