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Chick Pea Salad With Garlic-cumin Vinaigrette

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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.

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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


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