Ingredients
-
1 1/3
-
4
-
1
-
1/2
-
8
-
1
-
2
-
1 1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Moroccan Chickpea Salad,This tastes wonderful with all sorts of meals – especially anything done on the bbq. The beans do need to be soaked overnight.,It’s the dressing that makes this such a WOW recipe, the cumin really pumps up the flavor factor. I have used different vegetables in this, although always with chickpeas, and it’s always good. I usually add cucumber, bell pepper (any color), and a little chopped fresh cilantro and flat leaf parsley (both). If it’s for home (not a get together) I usually serve it on top of greens. Thank you for a great recipe.,I was looking for something light for lunch and this really hit the spot! All of the flavors worked so well together. I only had a can of garbanzo beans so used that instead of dried. Ate some on lettuce as a salad and at some just as it was. It got better with each day it sat in the fridge 🙂 🙂
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Steps
|
1
Done
|
Put Chickpeas in a Large Saucepan. |
|
2
Done
|
Add Water to Cover and Stir in 1 Tsp of Salt. |
|
3
Done
|
Bring to a Boil Over High Heat, Then Lower Heat to Medium and Simmer Until Tender, About 1 Hour. |
|
4
Done
|
Drain the Chickpeas and Discard Any Loose Skins. |
|
5
Done
|
in a Serving Bowl, Combine All the Remaining Ingredients. |
|
6
Done
|
Add the Chickpeas and Toss Well. |
|
7
Done
|
Cover and Refrigerate For Atleast 4 Hours Before Serving. |
