Categories: Salad
Ingredients
- 1 1/2 cups safflower oil
- 1 leek, white and pale green parts only, washed well, cut into 3-inch long julienne
- 15.5 oz. can chickpeas, drained, rinsed and patted dry
- 1 tbsp. red wine vinegar
- 1/2 tsp coarse salt
- 1/4 tsp black pepper
- 1 tbsp. olive oil
- 1 English cucumber, peeled, quartered lengthwise, and sliced
- 1 pint grape tomatoes, halved
- 1 romaine heart, trimmed and sliced
- 6 oz. store-bought stuffed grape leaves, quartered crosswise
- 4 o. Greek feta, crumbled
Directions
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Heat an 8-inch skillet over medium-high heat. Add the safflower oil. Once it shimmers, working in 2 or 3 batches, add the leeks and fry until golden brown, about 2 minutes. Transfer to a paper towel-lined plate.
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Fry the chickpeas in 2 batches until golden brown, about 2 minutes per batch. Transfer to a paper towel-lined plate.
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Whisk together the vinegar, salt, pepper and oil in a medium bowl. Add the cucumber and tomatoes and toss to combine.
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Spread the romaine on a large platter and cover with the dressed vegetables. Top with the grape leaves, chickpeas, leeks and feta and serve.