Update my dinner status, I'm making this tonight.
53 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 2 cups chickpeas - cooked or canned
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 6 cloves garlic - crushed
- 1 teaspoon salt - to taste
- 2 tablespoons scallions - finely chopped
- 2 tablespoons fresh cilantro - finely chopped
- 1 tablespoon mint - finely chopped
Preparation
Thoroughly mix all ingredients except the mint. Refrigerate for one hour. Just before serving, garnish with mint.
Note: chives may be substituted for the cilantro and tsp of dried mint for the fresh mint.
From: "Classic Vegetarian Cooking from the Middle East and North Africa"
by Habeeb Salloum
Each (app 1/4 cup) serving contains an estimated:
Cals: 142, FatCals: 69, TotFat: 8g
SatFat: 1g, PolyFat: 1g, MonoFat: 6g
Chol: 0mg, Na: 300mg, K: 177mg
TotCarbs: 15g, Fiber: 4g, Sugars: 2g
NetCarbs: 11g, Protein: 4g
