Moroccan Chickpea Salad Recipe #92523
This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.
1¼ hours | 5 min prep
SERVES 6
- 1 1/3 cups dried garbanzo beans, soaked overnight
- 4 scallions, finely chopped
- 1 large ripe tomato, peeled,seeded and finely chopped
- 1/2 cup cilantro or parsley, minced
- 8 kalamata olives, pitted and finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 pinch cayenne
- Put chickpeas in a large saucepan.
- Add water to cover and stir in 1 tsp of salt.
- Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
- Drain the chickpeas and discard any loose skins.
- In a serving bowl, combine all the remaining ingredients.
- Add the chickpeas and toss well.
- Cover and refrigerate for atleast 4 hours before serving.
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5 stars