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Chick Pea Salad with Garlic-Cumin Vinaigrette
4 Servings
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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
herb
s
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:
Garlic
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Cilantro
Cumin
Garlic
Herb
Jalapeno
Lemon
Olive Oil
Red Onion
Salt
Salads
Appetizers
Vegetarian
Cilantro
Garlic
Olive oil
Onion
Red Onion
Peas
Lemon
Lunch
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