Chickpea Salad Boats

Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 12 (serving size: 2 salad boats)

This recipe captures all of the bright, fresh appeal of a salad in a pretty, portable bite. Sturdy endive leaves have a nice cup shape for filling; you also could use Little Gem or small Bibb lettuce leaves. To get a head start, make the filling (minus the pears) up to a day in advance. About an hour before guests arrive, gently stir in the pear and fill the leaves.

Ingredients

  • 6 tablespoons plain whole-milk Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 1/2 teaspoons lemon zest plus 1 1/2 Tbsp. fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon black pepper
  • 3medium pears, cut into thin strips
  • 1(15-oz.) can unsalted chickpeas, rinsed and drained (about 1 1/2 cups)
  • 3/4 cup finely chopped celery
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1/3 cup chopped red onion
  • 24Belgian endive leaves (from 5 heads)
  • 1/3 cup sliced almonds, toasted

Nutritional Information

  • Calories 136
  • Fat 4g
  • Satfat 1g
  • Unsatfat 3g
  • Protein 6g
  • Carbohydrate 22g
  • Fiber 10g
  • Sugars 7g
  • Added sugars 1g
  • Sodium 184mg
  • Calcium 15% DV
  • Potassium 18% DV
  • Calories 136
  • Fat 4g
  • Satfat 1g
  • Unsatfat 3g
  • Protein 6g
  • Carbohydrate 22g
  • Fiber 10g
  • Sugars 7g
  • Added sugars 1g
  • Sodium 184mg
  • Calcium 15% DV
  • Potassium 18% DV

How to Make It

Step 1

Whisk together yogurt, olive oil, honey, lemon zest and juice, salt, and pepper in a large bowl. Add pears, chickpeas, celery, parsley, and onion; stir gently to coat.

Step 2

Spoon mixture evenly into endive leaves. Arrange on a serving platter, and top evenly with almonds.

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