Chickpea Salad

Name: Chickpea Salad
Ingredients: 1 c. dried chickpeas, lima beans or white beans; 1/2 tsp. crushed garlic; 1/2 c. chopped red onion; 3/4 c. chopped flat leaf parsley; 2 to 3 Tbsp. chopped mint leaves; 1/4 c. fresh lemon juice; 1/4 c. olive oil; salt to taste (optional); thin red onion slices, separated into rings (garnish)

9 ingredients

11 steps

Ingredients

1 c. dried chickpeas, lima beans or white beans
1/2 tsp. crushed garlic
1/2 c. chopped red onion
3/4 c. chopped flat leaf parsley
2 to 3 Tbsp. chopped mint leaves
1/4 c. fresh lemon juice
1/4 c. olive oil
salt to taste (optional)
thin red onion slices, separated into rings (garnish)

Directions

1

Pick over peas or beans and discard any stones.
2

Place in colander and rinse thoroughly.
3

Soak in water to cover overnight. Drain; rinse again.
4

Place in saucepan and cover with fresh cold water.
5

Bring to a boil.
6

Lower heat and simmer, covered, until peas or beans are tender, but not mushy, about 1 hour.
7

Drain, reserving 1/2 cup cooking liquid.
8

Combine garlic, onion, parsley, mint, lemon juice, oil, reserved cooking liquid and salt, if used, in wide bowl.
9

Add drained peas or beans; toss well and chill. May be refrigerated one or two days to allow flavors to blend. Adjust seasoning.
10

Garnish with red onion.
11

Makes 8 servings.