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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chickpeas are a staple of the Palestinian diet. In this salad they are seasoned with a blend of cumin, olive oil, and lemon juice. To make the salad more substantial, add some crumbled feta cheese and several seeded and diced vine-ripened tomatoes. From the food section of the Houston Chronicle. The recipe was adapted from Christiane Dabdoub Nasser's Classic Palestinian Cookery . Ingredients:
3 cups canned chick-peas, rinsed and drained |
3 scallions, ends trimmed, thinly sliced |
1/2 cup chopped fresh parsley |
1/4 cup fresh lemon juice |
1/4 cup extra virgin olive oil |
1 1/2 teaspoons salt |
1 1/2 teaspoons cumin |
1/3 teaspoon fresh ground pepper |
1 -2 garlic clove, minced (optional) |
Directions:
1. In a medium bowl, combine the chickpeas, scallions, and parsley; toss to combine.
2. In a small bowl, whisk together the remaining ingredients, then pour over the chickpeas and toss to coat evenly.
3. Let sit 10 minutes for the flavors to develop.
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