Bitter greens and chickpea salad with warm vinaigrette from The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More (page 65) by America's Test Kitchen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for raisins, canned white beans for chickpeas, cilantro for mint, and goat cheese for feta.

  • valderaa on May 20, 2026

    Delicious! This is a great, hearty, flavorful salad. I used gigante beans because that's what I had on hand. The beans in the dressing would be great as a side on their own. I used one head each of frisee and escarole. I was worried the salad dressing was not enough but it turned out to be fine. All the yummy stuff would fall to the bottom so mix it up when serving. Yum!

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