The Chickpea Picnic Salad

Ingredients

  • shallots, thinly sliced (2)
  • small garlic clove, grated on a Microplane (1)
  • sherry or red wine vinegar (1/4 cup (60 ml))
  • fresh lemon juice (1/4 cup (60 ml))
  • Dijon mustard (2 tablespoons)
  • honey, preferably lavender (1 teaspoon)
  • extra-virgin olive oil (1/2 cup (120 ml))
  • salted capers, soaked, rinsed, and drained (1/4 cup (30 g))
  • finely chopped preserved (Meyer) lemons (2 tablespoons)
  • mixed green olives, such as Cerignola, Castelvetrano, and Picholine, pitted (8 oz (230 g))
  • chickpeas, drained (2 15-oz (430 g) cans or 1 cup (180 g) dried chickpeas, soaked)
  • radishes, thinly sliced (8-10)
  • small seedless cucumbers, thinly sliced (2)
  • freshly ground black pepper

Instructions

  1. In a large bowl, combine the shallots (2), garlic, vinegar (1/4 cup), lemon juice (1/4 cup), and hot sauce (if using).
  2. Season lightly with salt and set aside for at least 15 minutes (and up to 1 hour).
  3. Whisk in the mustard (2 tablespoons) and honey (1 teaspoon).
  4. Whisking constantly, add the olive oil (1/2 cup) in a steady stream until emulsified.
  5. Stir in the capers (1/4 cup) and preserved lemon, then add the olives (230 g), chickpeas, radishes, and cucumbers.
  6. Season to taste with salt and pepper.
  7. The salad will keep, stored in an airtight container in the refrigerator, for up to 3 days.

Source: https://www.cbc.ca/life/food/chickpea-picnic-salad-rebekah-peppler-le-sud-1.7293281