By Sharon123 on November 20, 2006
Photo by Redsie
Photo by Redsie
"This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas."
Serving Size: 1 (42 g)
Servings Per Recipe: 20
"Went well and perfectly I thought with a Middle Eastern-themed dinner tonight. I used red onion and scallions for color. However herbs like cilantro, parsley, basil or oregano would work, too. I didn't have time to marinate the salad for more than a few hours but it was good and I can only imagine it will taste even better tomorrow what little is remaining. Thank you! Reviewed for Veg Tag/July."
"This IS from the Moosewood Cookbook. This is one of those old standby recipes that easily makes the jump from the 70s to now! So fresh tasting, even with canned chickpeas."
"This is great. I've only just made it too and snuck a taste so I'm really looking forward to the marinating process."
"Fantastic! These are so thoroughly tasty with such a wonderful flavor, I can't even imagine how delicious they'll be once they sit for a few days in the fridge! (But can they really keep for up to 2 months? I have to say that makes me nervous to think of letting something that's not canned sit for that long!). They are so simple and easy, especially if you used bottled pre-minced gingerroot. Made for a cook-a-thon in Sharon123's honor."
"Wow! These are incredible! I used two cans of garbanzos, rinsed and drained, and the larger amounts of all ingredients. Fresh lemon juice should be required here. Loved the ginger-garlic combination. I try to eat lots of ginger, and it's a nice change to find a recipe that's not sweet or soy based. Loved these straight from the fridge, and also served on baby spinach or other greens. I'll make this again and again! Thanks, Sharon, for sharing the recipe!"
"It's a good thing I didn't read the recipe all the way through. It's just now that I'm looking at it and see that you have to marinate the thing for up to two months! Two months???? I let this marinate overnight and it was delicious! I love the explosion of flavor that you get from the comination of red wine vinegar and the lemon juice. I cooked my chick peas in the pressure cooker, which may have made them more permeable to the flavors so the overnight bath was good enough. I've got just over two cups of the stuff left, and I want to make hummous out of them! Should be amazing! Thanks so much Sharon, this may just be my regular recipe from now on!"
"Used canned garbanzo beans and fresh ginger. Delicious! Don't think it will have time to marinate a long time as it was a hit in my home!! Thanks Sharon!"
"Well, all I can say about this is: Total Yumm! I made 2 cups using canned chick peas and ground ginger powder as I didn't have ginger-root on hand. The red onion is perfect in this. It's quick and very easy to put together and I doubt that the amount I made will have a chance to age very long."