Chick pea salad with garlic-cumin vinaigrette

 
               CHICK PEA SALAD WITH GARLIC-CUMIN VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried chickpeas, soaked
    1 1/2   c            Finely diced red onion
    6       tb           Olive oil
    4       ea           Garlic cloves, crushed
    1       ea           Red jalapeno chili, minced
    3       tb           Finely chopped minced herbs
    1       tb           Cilantro leaves
    2       tb           Lemon juice
    1 1/2   tb           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. 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -