 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
Quick chickpea salad. Ingredients:
2 15-oz cans chickpeas |
1/2 lb chopped white onions |
1 seeded, minced jalapeno pepper |
2 mashed cloves garlic |
1.25 tsp salt |
1.5 tsp ground cumin |
1/4 cup fresh lemon juice |
1/3 cup olive oil |
1 medium chopped tomato, for garnish |
2 tbsp chopped parsley, for garnish |
1/4 tsp cayenne pepper, for garnish |
Directions:
1. Drain and rinse canned chickpeas 3 times under cold running water.
2. In a saucepan, add water to chickpeas to cover by 1 inch.
3. Boil, and cook for 2 minutes.
4. Drain, reserving some of the liquid, set aside.
5. Remove chickpea skins in large bowl of cold water.
6. Add onions and jalapeno to drained chickpeas.
7. Whisk garlic, salt, cumin, lemon juice, olive oil together in small bowl. Pour over chickpea mixture and stir gently.
8. Garnish with tomato, parsley, cayenne.
|
|