Mediterranean Chickpea Salad

Ingredients

  • 8 ounces (about 1 ½ cups) dried chickpeas, soaked, liquid reserved
  • 1 ¼ teaspoons coarse salt
  • 1 garlic clove, minced
  • 16 whole black peppercorns, crushed
  • 3 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon dried oregano
  • + 7 more ingredients
    • 2 cups (8 ounces) yellow or red cherry tomatoes, halved
    • ½ English cucumber (8 ounces), peeled and cut into ½-inch dice
    • ½ green bell pepper, ribs and seeds removed, cut into ½-inch dice (1 cup)
    • 2 carrots (4 ounces), cut into ½-inch dice
    • 3 scallions, sliced into ½-inch pieces
    • 3 tablespoons coarsely chopped fresh flat-leaf parsley
    • 2 tablespoons shredded fresh basil

1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups ...

View full recipe at SpringPad

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