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Chick Pea Salad with Garlic-Cumin Vinaigrette

 
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A scrumptious salad made with chickpeas and jalapeno peppers that's served with a delicious vinaigrette.

Yield

4

servings

Prep

30

min

Cook

120

min

Ready

150

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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