Chickpea salad recipe

Recipe Categories : | Mexican | Salads | Vegetable salads | Chickpeas | MAIN INDEX |

Serves : 6

Ingredients :

• 2 cups dried chickpeas
• 1 tspn salt
• 1 large red capsicum, roasted, peeled and seeded, cut into 1" strips
• 3 large garlic cloves, minced or pressed
• 1 small red onion, finely chopped
• ¼ cup chopped fresh mint leaves
• ½ cup chopped fresh parsley leaves
• ¼ cup fresh lemon juice
• ½ cup olive oil

Preparation and Cooking Instructions :

1. Place the chickpeas in a large pot, add water to cover by 1½", and bring to a boil. Remove from the heat and set aside to soak for 1 hour.
2. Drain the chickpeas and return them to the pot. Add 8 cups of water and bring to the boil. Reduce the heat and simmer until almost tender, 50 minutes to 3¼ hours. Stir in ½ tspn of the salt and simmer until the chickpeas are very tender, 10 - 15 minutes. Drain, reserving the cooking liquid for another dish, if desired.
3. Transfer the chickpeas to a large bowl and add the remaining ½ tspn salt and the rest of the ingredients. Toss to mix. Serve or cover and refrigerate for up to 5 days.