Moroccan Chickpea Salad

Name: Moroccan Chickpea Salad
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 1/3 cups dried garbanzo beans, soaked overnight; 4 scallions, finely chopped; 1 large ripe tomatoes, peeled,seeded and finely chopped; 1/2 cup cilantro or 1/2 cup parsley, minced; 8 kalamata olives, pitted and finely chopped; 1 clove garlic, minced; 2 tablespoons olive oil; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper; 1 pinch cayenne

(17)

Recipe by evelynathens

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

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READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₃

cups dried garbanzo beans, soaked overnight
4

scallions, finely chopped
1

large ripe tomatoes, peeled,seeded and finely chopped
¹⁄₂

cup cilantro or 1/2 cup parsley, minced
8

kalamata olives, pitted and finely chopped
1

clove garlic, minced
2

tablespoons olive oil
1 ¹⁄₂

tablespoons fresh lemon juice
¹⁄₂

teaspoon ground cumin
¹⁄₄

teaspoon black pepper
1

pinch cayenne

DIRECTIONS

Put chickpeas in a large saucepan.
Add water to cover and stir in 1 tsp of salt.
Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
Drain the chickpeas and discard any loose skins.
In a serving bowl, combine all the remaining ingredients.
Add the chickpeas and toss well.
Cover and refrigerate for atleast 4 hours before serving.

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