Portuguese chickpea salad with roasted garlic
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head of garlic, papery outside husks removed | |
| 2 | 15-oz cans chickpeas, drained | |
| 1 | tablespoon | Chopped fresh basil |
| 2 | tablespoons | Balsamic vinegar |
| 3 | mediums | Tomatoes, cut into 1/2\" dice |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Preheat oven to 425. Slice ¼" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes.
Season with cumin, salt, and pepper. Serve at room temperature.
(Excessive salt?)
(Recipe from "365 Ways to Cook Vegetarian," HarperCollins, 1994) TAUB@...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)