Chickpea Salad
Chickpea Salad is an moderately easy dinner. Made with 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 and 2 to 3 tbsp. chopped mint leaves, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Pick over peas or beans and discard any stones.
Place in colander and rinse thoroughly.
Soak in water to cover overnight. Drain; rinse again.
Place in saucepan and cover with fresh cold water.
Bring to a boil.
Lower heat and simmer, covered, until peas or beans are tender, but not mushy, about 1 hour.
Drain, reserving 1/2 cup cooking liquid.
Combine garlic, onion, parsley, mint, lemon juice, oil, reserved cooking liquid and salt, if used, in wide bowl.
Add drained peas or beans; toss well and chill. May be refrigerated one or two days to allow flavors to blend. Adjust seasoning.
Garnish with red onion.
Makes 8 servings.
π· Perfect Pairings
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