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

Name: Seven-Layer Make-Ahead Salad With Chickpeas, Endive, and Yogurt Dressing Recipe
Yield: 6 servings
Ingredients: Red Onion; Red Wine Vinegar; Sugar; Cucumber; Kosher Salt; Plain Greek Yogurt; Lemon; Dill Bunch; Mint Bunch; Extra Virgin Olive Oil; Canned Chickpeas; Belgian Endive Head; Celery Stalk; Radish; Feta Cheese; Blue Cheese; Pomegranate Arils; Roasted Sunflower Kernels; Sunflower Seeds

Serious Eats

Serves: 6 Save

Ingredients (17)

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)