Chickpea Carrot Salad Boats
 
Prep time
Cook time
Total time
 
Serves: 35-40 boats
INGREDIENTS:
  • 4 endive bunches
  • 1 can chickpeas, drained and rinsed
  • 2 carrots, shredded
  • 1 red pepper, cut finely
  • ½ cup pine nuts
  • ¼ cup green onion, sliced thinly
  • ¼ cup red wine vinegar (or balsamic vinegar for more of a punch)
  • 2 tablespoons sun dried tomatoes, sliced thinly
  • 2 tablespoons cold-pressed olive oil
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon fresh oregano, chopped (or ¼ teaspoon dried)
  • ½ garlic clove, minced
  • Optional: ½ cup parmesan, freshly and finely grated
  • Optional topping: an extra sprinkle of cilantro leaves
DIRECTIONS:
  1. Mix all the ingredients together in a large bowl except the endive. With the endive, slice off the bottom where all the leaves meet and then separate them all, rinse them in cold water and dry. Lay them all out in a large platter, the inner leaves are a bit too small but most of the bunch should have relatively similar sized leaves. With the outer couple layers the base parts of the leaves can be a bit thick so I cut an extra bit off until only the softer leaf is left. Spoon around a tablespoon or so of the chickpea mixture into each endive leaf.
Recipe by Love from the Land at https://www.lovefromtheland.com/chickpea-carrot-salad-boats/