Name: Chick Pea Salad with Garlic-Cumin Vinaigrette
Ingredients: 1 c Dried chickpeas, soaked; 1 1/2 c Finely diced red onion; 6 tb Olive oil; 4 Garlic cloves, crushed; 1 Red jalapeno chili, minced; 3 tb Finely chopped minced herbs; 1 tb Cilantro leaves; 2 tb Lemon juice; 1 1/2 tb Coarsely crushed cumin seeds; Salt; Freshly ground black pepper

The rich etymology of “discipline” suggests a conscious divestment of all encumbrances, and then a determined investment of all one’s energies. Just as ancient athletes discarded everything and competed gumnos (naked), so must the disciplined Christian man divest himself of every association, habit, and tendency which impedes godliness. Then, with this lean spiritual nakedness accomplished, he must invest all his energy and sweat in the pursuit of godliness.

Kent Hughes

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

INGREDIENTS

1	c	Dried chickpeas, soaked
1 1/2	c	Finely diced red onion
6	tb	Olive oil
4		Garlic cloves, crushed
1		Red jalapeno chili, minced
3	tb	Finely chopped minced herbs
1	tb	Cilantro leaves
2	tb	Lemon juice
1 1/2	tb	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:

“Trading in futures? What about yours in heaven?”