*  Exported from  MasterCook  *

               Chickpea Salad with Garlic-Cumin Vinaigrette

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Garlic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried chickpeas -- soaked overnight; -O
   2 1/2  cups          Canned chickpeas
   1 1/2  cups          Finely diced red onion
   6      tablespoons   Extra-virgin olive oil
   4      each          Garlic cloves -- crushed
   1      each          Red jalapeno chili -- minced
   3      tablespoons   Finely chopped minced herbs -- (thyme, mint, tarrag
                        parsley -- cilantro)
   1      tablespoon    Cilantro leaves
   2      tablespoons   Red wine vinegar -- OR- lemon juice
   1 1/2  tablespoons   Coarsely crushed cumin seeds
                        Salt
                        Freshly ground black pepper

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.  
(If using canned chickpeas, simply drain and rinse.)  Toss beans in a bowl with the onions.

 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.



                   - - - - - - - - - - - - - - - - - -