Fried Chickpea and Fresh Vegetable Salad

6 tbsp. olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 tsp vinegar
1 tsp. sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1 inch cubes
2 small cucumbers cut into 1 inch pieces
1 bunch radishes, trimmed and quartered
1 red bell pepper, cut into 1 inch squares
1 small onion finely chopped
3/4 cup chopped fresh cilantro
1 1/2 tsp allspice
1 tsp ground cardamom
1 tsp. ground cumin
1 can (15 oz) chickpeas, drained and rinsed
Greek yogurt (optional)

In a jar, combine 5 tsp of olive oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid;shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamon, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat, add the chickpeas and fry until warmed through, shaking the pan occasionally, 2-3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.

Serves 6.

Recipe from the April 2014 issue of Rachel Ray Magazine.