Chick Pea Salad with Garlic-Cumin Vinaigrette

Chick Pea Salad with Garlic-Cumin Vinaigrette Ingredients

1 c Dried chickpeas, soaked	1 tb Cilantro leaves
1 1/2 c Finely diced red onion	2 tb Lemon juice
6 tb Olive oil	1 1/2 tb Coarsely crushed cumin seeds
4 Garlic cloves, crushed	Salt
1 Red jalapeno chili, minced	Freshly ground black pepper
3 tb Finely chopped minced herbs

Instructions for Chick Pea Salad with Garlic-Cumin Vinaigrette

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.

Main Ingredient: GarlicCuisine: Uncategorized

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