SERVES 4
Salad
- 1 can chickpeas, drained and rinsed
- 2 cups snap peas, sliced
- 4 ears corn, charred
- 8 to 10 dates, charred
- 1 bunch green onions, thinly sliced
- 1 bunch chives, minced
- 1/2 cup fresh mint, chopped
- 1/2 cup parsley chopped
- 1/2 cup feta, crumbled
- 1 fresno chili, minced
- Roasted pumpkin seeds, for garnish
Aleppo Lime Vinaigrette
- 2 limes, juiced
- 3 tbsp rice vinegar
- 1 garlic clove, crushed
- 1 tsp aleppo pepper
- 1/4 cup olive oil
- 1 tsp salt
- 2 tsp honey
In a large bowl, toss all salad ingredients together and dress lightly with vinaigrette, slowly adding more if needed, being cautious not to overdress. Divide salad into four bowls and enjoy!
Recipe provided by:
Radius
455 Brant St, Burlington
289-693-2683
radius.ca