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    Recipe for spicy chickpea salad

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    2cans (15 ounces each) chickpeas, drained
    ½English cucumber (unpeeled), cut into thin rounds
    1orange or yellow bell pepper, cored, seeded, and cut into strips
    4radishes, trimmed and thinly sliced
    3scallions, thinly sliced
    3tablespoons chopped fresh parsley
    Salt and black pepper, to taste
    Juice of 1 lemon
    ¼teaspoon sweet paprika
    ¼teaspoon smoked paprika
    ¼teaspoon ground cumin
    3tablespoons olive oil
    1head romaine lettuce, cored and roughly torn up
    8slices cooked lamb, cut into pieces
    1lemon, cut into wedges (for serving)

    1. In a large bowl combine chickpeas, cucumber, bell pepper, radishes, scallions, parsley, salt, and black pepper; mix well.

    2. In another bowl, whisk the lemon juice, sweet and smoked paprika, cumin, salt, and black pepper. Slowly whisk in the oil. Pour the dressing over the chickpea mixture. Taste for seasoning and add more salt and black pepper, if you like.

    3. Divide the lettuce among 4 plates, add chickpea salad to each, with any dressing left in the bowl. Add lamb and garnish with lemon. Sydney Oland