Chick Pea Salad With Garlic Cumin Vinaigrette Recipe

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Servings: 4

Ingredients

Cost per serving $0.89 view details
  • 1 c. Dry chickpeas, soaked
  • 1 1/2 c. Finely diced red onion
  • 6 Tbsp. Extra virgin olive oil
  • 4 x Garlic cloves, crushed
  • 1 x Red jalapeno chili, chopped
  • 3 Tbsp. Finely minced chopped herbs
  • 1 Tbsp. Cilantro leaves
  • 2 Tbsp. Lemon juice
  • 1 1/2 Tbsp. Coarsely crushed cumin seeds Salt Freshly grnd black pepper

Directions

  1. Drain soaked chickpeas and cook, covered, in water to cover till tender, about 2 hrs or possibly a little longer. Plunge them into cool water, then rub them between fingers to remove the skins. For the vinaigrette, whisk extra virgin olive oil with garlic, jalapeno, herbs, vinegar or possibly lemon juice, salt, and pepper.
  2. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 min or possibly longer. Add in cilantro leaves as garnish. Serve at room temperature.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 4 servings
Calories 475  
Calories from Fat 285 60%
Total Fat 32.48g 41%
Saturated Fat 8.62g 34%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 84mg 4%
Potassium 590mg 17%
Total Carbs 38.48g 10%
Dietary Fiber 9.7g 32%
Sugars 9.36g 6%
Protein 10.94g 18%
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