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Chickpea Salad With Garlic-cumin Vinaigrette

Yield: 4 servings

Ingredients and directions for this recipe

1 c Dried chickpeas
- soaked overnight; -OR-
2 1/2 c Canned chickpeas
1 1/2 c Finely diced red onion
6 tb Extra-virgin olive oil
4 ea Garlic cloves; crushed
1 ea Red jalapeno chili; minced
3 tb Finely chopped minced herbs
-(thyme, mint, tarragon,
- parsley, cilantro)
1 tb Cilantro leaves
2 tb Red wine vinegar
-OR- lemon juice
1 1/2 tb Coarsely crushed cumin seeds
Salt
Freshly ground black pepper

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. (If using
canned chickpeas, simply drain and rinse.) Toss beans in a bowl with
the onions.

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.

See also:
Previous recipe Chickpea Salad T
Next recipe Chickpea Salsa - Martha Stewart Living

Or try one of these recipes:
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