Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Chickpea and Sun Dried Tomato Fattoush With Fennel and Spicy Yogurt Dressing
Ingredients
- 1/2 teaspoon ground sumac
- 1/2-3/4 teaspoon Aleppo chile powder (see headnote)
- 1 teaspoon dried mint
- 2 tablespoons lemon juice
- 1 small shallot, minced
- 5 tablespoons full-fat yogurt
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Sugar
- For the salad:
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 large fennel bulb, halved lengthwise, cored, and sliced crosswise very thin
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup chopped fresh dill
- 5 cups lightly packed baby arugula
- 1 recipe Pita Crisps (see accompanying recipe)
Instructions
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