Chick Pea Salad With Garlic-cumin Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried chickpeas, soaked
1 1/2 cup: Finely diced red onion,
6 tbsp: Olive oil,
4 each: Garlic cloves, crushed
1 each: Red jalapeno chili, minced
3 tbsp: Finely chopped minced herbs,
1 tbsp: Cilantro leaves,
2 tbsp: Lemon juice,
1 1/2 tbsp: Coarsely crushed cumin seeds,
Salt,
Freshly ground black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp