Cumin and coriander spiced chick-pea salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | White-wine vinegar |
| 2 | Garlic cloves; minced and mashed to a paste with 1/4 teaspoon salt | |
| 1½ | teaspoon | Grated peeled fresh gingerroot |
| 1 | teaspoon | Ground cumin; or to taste |
| ¼ | teaspoon | Cayenne or dried hot red pepper flakes; or to taste |
| ½ | cup | Olive oil |
| 4 | cans | (19-ounce) chick-peas; rinsed and drained well |
| 2 | Yellow bell peppers; chopped fine | |
| 1 | small | Bunch of scallions; sliced thin |
| ½ | cup | Finely chopped fresh coriander; or to taste |
Directions
FOR THE DRESSING
Can be prepared in 45 minutes or less but requires additional unattended time.
Make the dressing: In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.
Serves 8
Gourmet September 1993
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998