Chickpea and Salami Salad Cups
with Pickled Vegetables at right
Chef Taylor Thornhill of Bateau in Seattle
calls this recipe the “pantry salad.” It can
lean on a head of farmers market lettuce
and a well-stocked refrigerator, coming
together in minutes, or, with some quick
pickling, in about an hour, making it ideal
for weeknight dinners or as an easy party
appetizer or side.