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Title: Chickpea Salad with Garlic-Cumin Vinaigrette
Categories: Salad Vegetarian Garlic
Yield: 4 Servings

1cDried chickpeas soaked overnight; -OR-
2 1/2cCanned chickpeas
1 1/2cFinely diced red onion
6tbExtra-virgin olive oil
4 Garlic cloves; crushed
1 Red jalapeno chili; minced
3tbFinely chopped minced herbs (thyme, mint, tarragon, parsley
1tbCilantro leaves
2tbRed wine vinegar OR- lemon juice
1 1/2tbCoarsely crushed cumin seeds
  Salt
  Freshly ground black pepper

Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. (If using canned chickpeas, simply drain and rinse.) Toss beans in a bowl with the onions.

For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as garnish. Serve at room temperature.

Adapted from "Chicago Tribune Food Guide", 4 March 1993. Adapted from "Classical Turkish Cooking" by Ayla Algar

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