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Just a note first, Kurdish and Persian are different ethnicities... This is good with the canned chickpeas I used, sea salt, to taste, freshly ground black pepper, to taste, less cayenne pepper per preference here, freshly squeezed lemon juice and a little powdered white loomi as I had no limes on hand, plus the rest of the ingredients. Made for Visiting Iran(Persia) in June 2012!

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UmmBinat June 10, 2012

Really good, easy and tasty. We had this with some roasted chicken as a side dish and it was enjoyed by all. I subbed parsley for the coriander and used a wee bit less oil.

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Sassy Syrah July 11, 2004

This one will be a regular in my kitchen. I substituted chick peas for three varieties of dried beans. Very quick and easy to prepare.

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Tazibarn December 22, 2005
Kurdish Chickpea Salad