Cumin Spiced Chick-Pea Salad with Bell Pepper
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Yield
8 servingsPrep
10 minCook
0 minReady
12 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | cloves |
garlic
small, or to taste |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 ¼ | teaspoons |
ginger root
peeled and freshly grated |
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
| ⅓ | cup |
olive oil
or more to 1/2 cup |
|
| Salad | |||
| 76 | ounces |
chickpeas (garbanzo beans)
4 19-ounce cans, rinsed and drained well |
|
| 1 | each |
sweet yellow bell peppers
finely chopped |
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| ¾ | cup |
cilantro
finely chopped, or to taste |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing: | |||
| 3E+1 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 2 | cloves |
garlic
small, or to taste |
|
| 1.3 | ml |
salt
or to taste |
|
| 6.3 | ml |
ginger root
peeled and freshly grated |
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 79 | ml |
olive oil
or more to 1/2 cup |
|
| Salad: | |||
| 2196.4 | ml/g |
chickpeas (garbanzo beans)
4 19-ounce cans, rinsed and drained well |
|
| 1 | each |
sweet yellow bell peppers
finely chopped |
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 177 | ml |
cilantro
finely chopped, or to taste |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
Directions
For making the dressing:
In a bowl whisk together vinegar, lemon juice, garlic, gingerroot, cumin, cayenne, and salt and pepper to taste.
Add oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together chick-peas, bell peppers, scallions, cilantro.
Toss with dressing, cover and refrigerate overnight.
