Portuguese Chickpea Salad with Roasted Garlic
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
outside husks removed |
*
|
| 30 | ounces |
chickpeas (garbanzo beans)
canned, drained |
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 3 | medium |
tomatoes
cut into 1/2 inch pieces |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
outside husks removed |
*
|
| 867 | ml/g |
chickpeas (garbanzo beans)
canned, drained |
|
| 15 | ml |
basil
fresh, chopped |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 3 | medium |
tomatoes
cut into 1/2 inch pieces |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Preheat oven to 425 degrees F.
Slice ¼ inch off top of head of garlic. Wrap garlic in foil.
In small baking dish , roast garlic until it turns buttery soft, 30 to 40 minutes.
Let stand 10 minutes to cool.
Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
When garlic is cool enough to handle, squeeze out each clove into bean mixture.
Stir well to coat beans.
Toss with diced tomatoes.
Season with cumin, salt, and pepper.
Serve at room temperature.
