Saturday, February 6, 2010

Chickpea Salad


Ingredients
4 cups cooked chickpeas
2 1/2 cups cooked green beans (optional)
1 1/2 cups tomatoes, cubed size of chickpeas
3/4 cup fresh parsley, chopped
1/2 cup green pepper, cubed small
1/4 cup onions, cubed small
1/3 cup garlic cloves
1/2 tsp salt
1/4 cup extra-virgen cold-pressed olive oil
2 tbsp fresh lemon juice
2 tsp onion powder
1 1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
more lemon juice to taste
salt to taste
Description This picture does not capture how good this really tastes. The garlic mayonnaise is the secret.You’ll need to make lots because people always go for seconds and thirds with this one. Do not be surprised at the amount of garlic used as when it’s blended in the olive oil the pungent taste disappears.
Instructions 1. Soak chickpeas overnight, strain and wash. Cook on low heat for several hours until it is super creamy. Or you can use canned chickpeas but its a compromise in taste and nutrition.
2. Blend garlic, olive oil, salt and fresh lemon juice in blender until creamy.
3. Mix all ingredients together except chickpeas, stir in chickpeas.
4. Serve on a bed of lettuce or baby spinach.

Note This salad stays good for two days, so you can make it ahead of time. It's also a great filling for sandwiches.

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