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Recipe submitted by unknown jennifer@turkey.sun.com

Morroccan Chickpea Salad With Cumin & Garlic

Ingredients (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

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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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