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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.

Continue reading below

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

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