Chick Pea Salad with Garlic-Cumin Vinaigrette Recipe

Name: Chick Pea Salad with Garlic-Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas (garbanzo beans) dried, soaked; 1 1/2 cup onions red, finely diced; 6 tablespoons olive oil; 4 each garlic cloves, crushed; 1 each jalapeno pepper red, minced; 3 tablespoons herbs chopped; 1 tablespoon cilantro; 2 tablespoons lemon juice; 1 1/2 tablespoon cumin seeds, coarsely crushed; 1 x salt to taste; 1 x black pepper freshly ground, to taste

Servings: persons

1 cup chickpeas (garbanzo beans) dried, soaked
1 1/2 cup onions red, finely diced
6 tablespoons olive oil
4 each garlic cloves, crushed
1 each jalapeno pepper red, minced
3 tablespoons herbs chopped
1 tablespoon cilantro
2 tablespoons lemon juice
1 1/2 tablespoon cumin seeds, coarsely crushed
1 x salt to taste
1 x black pepper freshly ground, to taste

1
Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer.
2
Plunge them into cold water, then rub them between fingers to remove the skins.
3
For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper.
4
Pour over the salad and mix thoroughly.
5
Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer.
6
Add cilantro leaves as garnish.
7
Serve at room temperature.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chickpeas (garbanzo beans) dried, soaked, 1 1/2 cup onions red, finely diced, 6 tablespoons olive oil, 4 each garlic cloves, crushed, and more.

Yes, Chick Pea Salad with Garlic-Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chick Pea Salad with Garlic-Cumin Vinaigrette

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