Seven-Layer Make-Ahead Salad With Chickpeas, Endive

Name: Seven-Layer Make-Ahead Salad With Chickpeas, Endive, And Yogurt Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, thinly sliced (about 4 ounces; 110g); 3 tablespoons red wine vinegar (45ml); 1 tablespoon sugar; 1 medium cucumber, peeled, seeds removed, and cut into 1/2-inch dice (about 6 ounces; 170g); Kosher salt; 3/4 cup Greek-style yogurt (175ml); 2 teaspoons juice from 1 lemon (10ml); Handful chopped fresh dill, plus a few small fronds reserved for garnish; Handful chopped fresh mint leaves, plus a few small leaves reserved for garnish; 2 tablespoons extra-virgin olive oil (30ml); 1 (15-ounce; 440 ml) can chickpeas, drained, rinsed, and dried; 1 large Belgian endive, core removed, thinly sliced lengthwise (about 6 ounces; 170g); 2 large stalks celery, peeled and cut into thin slices on a sharp bias (about 3 ounces; 90g), plus a few celery leaves reserved for garnish; 6 to 8 radishes, scrubbed, trimmed, and cut into thin wedges (about 3 ounces; 90g); 3 ounces crumbled feta or blue cheese (90g); 3 tablespoons pomegranate seeds (45ml); 2 tablespoons toasted sunflower seeds (30ml)

Servings: persons

1 small red onion, thinly sliced (about 4 ounces; 110g)
3 tablespoons red wine vinegar (45ml)
1 tablespoon sugar
1 medium cucumber, peeled, seeds removed, and cut into 1/2-inch dice (about 6 ounces; 170g)
Kosher salt
3/4 cup Greek-style yogurt (175ml)
2 teaspoons juice from 1 lemon (10ml)
Handful chopped fresh dill, plus a few small fronds reserved for garnish
Handful chopped fresh mint leaves, plus a few small leaves reserved for garnish
2 tablespoons extra-virgin olive oil (30ml)
1 (15-ounce; 440 ml) can chickpeas, drained, rinsed, and dried
1 large Belgian endive, core removed, thinly sliced lengthwise (about 6 ounces; 170g)
2 large stalks celery, peeled and cut into thin slices on a sharp bias (about 3 ounces; 90g), plus a few celery leaves reserved for garnish
6 to 8 radishes, scrubbed, trimmed, and cut into thin wedges (about 3 ounces; 90g)
3 ounces crumbled feta or blue cheese (90g)
3 tablespoons pomegranate seeds (45ml)
2 tablespoons toasted sunflower seeds (30ml)

1
Combine onion, vinegar, and sugar in a small bowl and turn to coat. Set aside for 10 minutes.
2
In a medium bowl, toss cucumbers with a large pinch of salt. Transfer to a strainer, set it back over the bowl, and set aside to drain for 10 minutes.
3
Combine yogurt, lemon juice, chopped dill, chopped mint leaves, and olive oil in a medium bowl. When the cucumbers are drained, pour drained liquid into the yogurt mixture and stir to combine. Season to taste with salt and pepper.
4
To construct the salad, place the chickpeas on the bottom of a large serving bowl. Add endive, spreading it into an even layer, followed by cucumber. Add onion, discarding any excess vinegar that isn't sticking to their surface. Add celery and radishes.
5
Spoon the yogurt mixture on top of the salad, spreading it with the back of a spoon or
6
into an even layer. Sprinkle with crumbled cheese. Salad can be made up to a day ahead. Wrap with plastic and store in the refrigerator until ready to serve.
7
To serve, sprinkle with pomegranate and sunflower seeds. Garnish with mint leaves, dill sprigs, and celery leaves. Serve.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small red onion, thinly sliced (about 4 ounces; 110g), 3 tablespoons red wine vinegar (45ml), 1 tablespoon sugar, 1 medium cucumber, peeled, seeds removed, and cut into 1/2-inch dice (about 6 ounces; 170g), and more.

Yes, Seven-Layer Make-Ahead Salad With Chickpeas, Endive, And Yogurt Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seven-Layer Make-Ahead Salad With Chickpeas, Endive, And Yogurt Dressing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions