Chopped romaine salad with Piquillo peppers, hazelnuts and fried chickpeas | Sunbasket
This vegetarian take on a chopped salad has all the creaminess of the original without the calories. A citrusy harissa-spiced Greek yogurt serves
Ingredients
- 10 ounces romaine hearts
- 1 cup cherry tomatoes
- 2 Persian cucumbers
- 3 to 4 roasted Piquillo peppers
- small bunch parsley
- ¾ cup hazelnuts
- 1 lemon
- 1 ½ cup marinated chickpeas
- ½ cup Greek yogurt
- Moroccan spice blend
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