Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a covered medium saucepan, cook chayotes in a small amount of boiling lightly salted water for 5 to 6 minutes or until tender; drain. Immediately rinse chayotes with cold water to stop cooking; drain well. Transfer to a medium bowl; add chickpeas.
For marinade, combine lemon juice, oil, water, basil, garlic, sugar and salt in a screw-top jar. Cover and shake well. Pour marinade over chayote mixture, stirring to coat well. Cover and marinate in the refrigerator for 3 to 24 hours, stirring occasionally.
To serve, drain chayote mixture, reserving marinade. Stir olives into chayote mixture. Line six serving plates with lettuce. Spoon chayote mixture onto lettuce on plates. Top with tomatoes and red onion. Drizzle with some of the reserved marinade.