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jennifer@turkey.sun.comMorroccan Chickpea Salad With Cumin & GarlicIngredients (use vegan versions): 16 ounces of canned or cooked chickpeas
1/2 cup of black olives (not canned olives)
2 tomatoes, chopped
1 purple onion, diced
1 sweet red pepper, diced
1/2 cup olive oil
1/4 cup red wine vinegar
2-3 garlic cloves, crushed
1/2 teaspoon cayenne
1 tablespoon cumin
1/4 cup freshly chopped parsley
Directions:Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics.
Serves: 4-6
Preparation time: 15 minutes
This salad is fantastic in a toasted pita! I tossed in some marinated tofu (feta-like)and cuke and left out the pepper and olives (I was out) but plan to put them in next time I make which WILL be soon! I chopped the chick peas in half because my hubby doesn't like them (a bit of a work) and he loved it too! He likes his in a whole wheat tortilla. Soo good! I'm drooling just thinking about it! I read somewhere that chick peas wil harden if you get something acidic on them like vinegar or lemon juice but they seem to need it. Oh yeah! I put a dash of cinnamon in too. I'm gonna need to take some to my next family get-together!
Archived comment by: xotre
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