Source: Shape

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Credit: Greg Dupree

Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 cup oil in a large skillet over medium-high heat. Add the lemon peel and garlic and cook, stirring, until both are light golden, about 2 min. Stir in the chickpeas and rosemary and cook, stirring occasionally, until chickpeas are golden, about 5 min.

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  • Stir the Aleppo pepper and 2 Tbsp. lemon juice into the skillet. Remove from the heat.

  • Meanwhile, toss the lettuce, pecorino, and cilantro with the remaining 1 Tbsp. oil and 1 Tbsp. lemon juice. Season with salt and pepper.

  • Spoon the chickpeas into a shallow bowl or plate, and top with the lettuce. Sprinkle with almonds.

Tips

Recipe by Laura Rege.

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