25 April 2008

Chickpea Salad


Nohut Salatasi

A similar version of this chickpea salad is in Claudia Roden's The book of Jewish food (under Sepphardic entries). I love chickpeas, and this is quite a nice salad. And the salad dressing is great to dip bread into.
For instructions on how to cook chickpeas, see steps 1 & 2 under humus.

2 cups of cooked chickpeas
1 or 2 roma tomatoes, diced
juice of one lemon
1/4 cup extra virgin olive oil
1/4 teasp cumin
1/4 teasp paprika (sweet or cayenne)
1 garlic clove, crushed
some fresh parsley, some dried mint, sprinkled

Mix all, serve and enjoy.

6 comments:

Deborah Dowd said...

This looks like a wonderful salad! I love chickpeas and am always looking for new ways to use them!

jj said...

Sounds very good and healthy; love the addition of a hint of mint, too.

swain said...

alright - Lunch!

Jeena said...

I love chickpeas this is a lovely recipe. You have a great blog. :-)

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
http://blog.keyingredient.com/

Food Processor said...

I'll try chickpeas.This recipe sounds interesting and also looks delicious.......