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

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)