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1. Separate the little gem lettuce leaves, rinse and dry them thoroughly, then tear any large leaves in half. Slice the cucumber into half-moons and thinly slice the red onion. Place the onion in a small bowl of cold water for 5 minutes to mellow its bite, then drain well.
3 heads Little gem lettuce,
1 piece Cucumber,
0.2 piece Red onion, thinly sliced
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2. Finely grate the garlic into a bowl. Add the Greek yogurt, lemon juice, lemon zest, olive oil, dried oregano, salt, and black pepper, then whisk until smooth. Whisk in the cold water until the dressing is creamy and pourable.
0.8 cup Thick Greek yogurt,
1 clove Garlic,
2 tbsp Lemon juice,
1 tsp Lemon zest,
2 tbsp Extra virgin olive oil,
0.5 tsp Dried oregano,
2 tbsp Cold water,
0.8 tsp Fine salt,
0.2 tsp Black pepper
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3. Stir half of the dill and half of the mint into the dressing, then taste and adjust with more salt or lemon juice if needed. Chill for 10 minutes to let the flavors meld.
1.5 tbsp Fresh dill, chopped,
1 tbsp Fresh mint leaves, chopped,
2 tbsp Lemon juice,
0.8 tsp Fine salt
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4. In a large bowl, combine the little gem, cucumber, chickpeas, and drained red onion. Spoon about two-thirds of the dressing over the salad and toss gently to coat.
3 heads Little gem lettuce,
1 piece Cucumber,
1 can Canned chickpeas, drained and rinsed,
0.2 piece Red onion, thinly sliced
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5. Transfer to a platter, drizzle with the remaining dressing, and scatter over the remaining dill and mint. Serve immediately alongside warm soup so the lettuce stays crisp.
1.5 tbsp Fresh dill, chopped,
1 tbsp Fresh mint leaves, chopped
