Chick Pea Salad with Garlic-Cumin Vinaigrette
86
A scrumptious salad made with chickpeas and jalapeno peppers that's served with a delicious vinaigrette.
Ingredients
| 1 | cup |
chickpeas (garbanzo beans)
dried, soaked |
|
| 1 ½ | cup |
onions
red, finely diced |
|
| 6 | tablespoons |
olive oil
|
|
| 4 |
garlic
cloves, crushed |
||
| 1 |
jalapeño pepper
red, minced |
* | |
| 3 | tablespoons |
herbs
chopped |
* |
| 1 | tablespoon |
cilantro
|
* |
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | tablespoon |
cumin
seeds, coarsely crushed |
|
|
salt
to taste |
* | ||
|
black pepper
freshly ground, to taste |
* |
Directions
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.
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.
Nutrition Facts
Serving Size 158g (5.6 oz)Amount per Serving
Calories 29065% of calories from fat
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 188mg
8%
Total Carbohydrate
8g
8%
Dietary Fiber 4g
16%
Sugars g
Protein
9g
Vitamin A 1%
•
Vitamin C 22%
Calcium 7%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
