chick pea salad with garlic-cumin vinaigrette

4 Servings
1 cup Dried chickpeas, soaked
1½ cup Finely diced red onion
6 tablespoons Olive oil
4 eaches Garlic cloves, crushed
1 each Red jalapeno chili, minced
3 tablespoons Finely chopped minced herbs
1 tablespoon Cilantro leaves
2 tablespoons Lemon juice
1½ tablespoon Coarsely crushed cumin seeds
  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. 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.

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