Chick Pea Salad With Garlic-cumin Vinaigrette

Now, if our Lord and Master selected this true Jerusalem blade of the Word of God, let us not hesitate for a moment but grasp and hold fast this one true weapon of the saints in all times. Cast away the wooden sword of carnal reasoning. Trust not in human eloquence but arm yourselves with the solemn declaration of God, who cannot lie, and you need not fear Satan and all his hosts. Jesus selected the best weapon. What was best for Him is best for you.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Appetizers, Salads, Vegetarian	4	Servings

INGREDIENTS

1	c	Dried chickpeas, soaked
1 1/2	c	Finely diced red onion
6	T	Olive oil
4		Garlic cloves, crushed
1		Red jalapeno chili, minced
3	T	Finely chopped minced herbs
1	T	Cilantro leaves
2	T	Lemon juice
1 1/2	T	Coarsely crushed cumin seeds
		Salt
		Freshly ground black pepper

INSTRUCTIONS

Drain soaked chickpeas and cook, covered, in water to cover until
tender, about 2 hours or a little longer. Plunge them into cold  water,
then rub them between fingers to remove the skins. For the
vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or
lemon juice, salt, and pepper. Pour over the salad and mix  thoroughly.
Taste and adjust seasoning with salt and vinegar, let  stand 30 minutes
or longer. Add cilantro leaves as garnish.  Serve at  room temperature.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 268 Calories From Fat: 226 Total Fat: 25.6g Cholesterol: 0mg Sodium: 145.6mg Potassium: 92.3mg Carbohydrates: 9.6g Fiber: <1g Sugar: <1g Protein: 1.6g