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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I love this salad, the ingredients and the flavors are great. It is a fresh yet flavorful salad that can be used as a side dish or main dish lunch as I usually make it. I found this recipe in The Arab Table by: May Bsisu /Arab-Table-Recipes-Culinary-Traditions/dp/0060586141 a few years back and have been making it ever since. Ingredients:
32 ounces cooked chickpeas |
1/2 large white onion, finely diced |
1 jalapeno, seeded and minced |
2 garlic cloves |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground cumin |
1/4 cup fresh lemon juice |
1/3 cup extra virgin olive oil |
1 medium tomato, chopped-for garnish |
2 tablespoons fresh parsley, chopped-for garnish |
1/4 teaspoon cayenne, for garnish |
feta cheese, opt |
Directions:
1. Drain and rinse chickpeas(if using canned) and place in a medium sized bowl.
2. Add the onions and jalapeno.
3. Whisk together the garlic, salt, cumin, lemon juice, and olive oil.
4. Pour the dressing over the chickpeas and onions and stir gently to coat the salad.
5. Spoon out into a serving dish and garnish with tomato, parsley, cayenne and feta cheese.
6. Enjoy!
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