Ingredients
-
2
-
1
-
1
-
4
-
1
-
1/2
-
1/8
-
1
-
2
-
1
-
1
-
2
-
1/2
-
1/4
-
Directions
Mediterranean Chickpea Salad, This is one of my new favorite things to eat If I want to make this non-dairy I just use some Tofutti sour cream Prep and cooking time are if using dried chickpeas If using canned chickpeas the time is minimal , Really nice and unusual salad! The only change I made was to use a bit of onion salt instead of sliced red onions but I think it didn’t make much difference 🙂 Thanks!, Really nice and unusual salad! The only change I made was to use a bit of onion salt instead of sliced red onions but I think it didn’t make much difference 🙂 Thanks!
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Steps
|
1
Done
|
Pick Over the Dried Chickpeas, Wash, and Soak For Several Hours or Overnight in 5 Cups Water. |
|
2
Done
|
Drain and Place in a Large Pot With 6 Cups Fresh Water. |
|
3
Done
|
Bring to a Boil, Cover and Reduce Heat. |
|
4
Done
|
Cook 1 to 2 Hours, Until Soft; Drain. |
|
5
Done
|
If Using Canned Beans, Drain, Rinse and Heat Through. |
|
6
Done
|
Drain the Cooked Beans and Place in Large Bowl. |
|
7
Done
|
Toss With Red Onion, Celery, Radishes, Green Pepper, Parsley and Thyme. |
|
8
Done
|
in Smaller Bowl, Combine Lemon Juice, Red Wine Vinegar, Garlic, Mustard, Sugar and Yogurt, Stirring Well to Mix. |
|
9
Done
|
Pour Over the Chick Pea Mixture and Toss Gently. |
|
10
Done
|
Season With Freshly Ground Pepper. |
|
11
Done
|
Serve Immediately. |
