added this 18 years ago
Morroccan Chickpea Salad With Cumin & Garlic
What you need:
16 ounces canned or cooked chickpeas
2 tomatoes, chopped
1 purple onion, diced
1 sweet red pepper, diced
1/2 cup black olives (not canned olives)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup freshly chopped parsley
2 to 3 garlic cloves, crushed
1 tablespoon cumin
1/2 teaspoon cayenne
What you do:
Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics.
Preparation Time:
15 minutes
Cooking Time:
Servings:
4 to 6
Recipe Category:
SO HOW'D IT GO?
I guess I took a different approach with this recipe; I made the dressing with the cumin and cayenne and didn't like it at all...way too bitter in my opinion. So...instead improvised a dressing with:
Dr Furhman's Sesame Ginger Dressing, a dash of Dr Fuhrman's Black Fig Vinegar, and a few drops of Bragg's Liquid Aminos 'to taste'. I also added some chopped beet greens and chopped kale to up the nutrition factor. The result was delicious as the dressing had a nice 'umami' touch (thanks to the Braggs) which really complemented the Chickpeas well.
This is DELICIOUS!!! All I did differently was add some fresh basil. It came out amazing, and full of flavor
I really loved this recipe! I doubled the recipe and add some black beans and curry, really yummy :D.
I'm not a fan of olives, so I left them out, but this salad turned out awesomely.
Super delicious and easy to make! It was well received at my vegan potluck which meant I didn't get any leftovers!