Mediterranean Chickpea SaladSubmitted by: SUNNYH99
Introduction(from July 2009 Martha Stewart Living, p. 130) (from July 2009 Martha Stewart Living, p. 130)
8 ounces (about 1-1/2 cups) dried chickpeas, soaked, liquid reserved)
1-1/2 teaspoons coarse salt
1 clove garlic, minced
16 whole black peppercorns, crushed
3 tablespoons sherry vinegar (can use apple cider vinegar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon dried oregano
2 cups (8 ounces) yellow or red cherry tomatoes, halved
1/2 English cucumber (8 ounces) peeled and cut into 1/2-inch dice
1/2 green pepper, ribs and seeds removed, cut into 1/2-inch dice
2 carrots (4 ounces) cut into 1/2-inch dice
3 scallions, sliced into 1/2 pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons shredded fresh basil
1. Pick over chickpeas, rinse, and soak in large bowl with 3 times their volume of water. Soak refrigerated for 4 to 24 hours.
2. Place chickpeas, soaking liquid (retains more nutrients), and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches.; adjust as necessary. Bring to a boil. Reduce heat and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain and transfer to a bowl. (Makes about 3 cups chickpeas.)
3. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon of salt to make a paste. Transfer to a bowl, and whisked in peppercorns, vinegar, oil and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley and basil.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYH99.