From Every Kitchen Tells Its Stories
Hands-on time: 5 minutes
Rest time: 10-60 minutes
Serves 4 -6
Ingredients: (just double for a brunch of 10-12)
1 can chick peas (19 oz/540 ml), rinsed and drained
¼ cup coriander, chopped, or substitute fresh parsley, chopped (the flat-leaf Italian kind, if possible)
¼ cup onion, finely chopped
½ red pepper, chopped
1 large clove garlic, minced
3 tbsp lemon juice
2 tbsp olive oil
cayenne pepper, to taste
Combine all the ingredients together and toss well.
Taste for seasoning.
Let the salad stand for about 1 hour and serve.
Tips & Variations
This is a great dish to accompany grilled meat, chicken or fish on the BBQ.
I love it as a picnic dish with other salads and some interesting breads to sop up the dressing. (Rosemary focaccia, French Baguette, etc.).
To serve as a main dish for light supper or lunch, just spoon the chick peas over endive leaves, baby mixed greens or baby spinach.
Monday, June 6, 2005
I just made something very similar to this, but I like the idea of using cilantro a lot.
this is very yummy. I've been making it a lot lately as its a great summer side salad. I've found that adding cumin is a must for my taste. I have also found adding other beans gives added texture and color. Thanks so much for posting this recipe. I've enjoyed it very much!
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