Name: Portuguese Chickpea Salad with Roasted Garlic
Ingredients: 1 Head of garlic, papery outside husks removed; 2 15-oz cans chickpeas, drained; 1 tb Chopped fresh basil; 2 tb Balsamic vinegar; 3 md Tomatoes, cut into 1/2" dice; 1 ts Ground cumin; 1 ts Salt; 1/2 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
	Portuguese	Side dish, Digest, Fatfree	2	Servings

INGREDIENTS

1		Head of garlic, papery outside husks removed
2		15-oz cans chickpeas, drained
1	tb	Chopped fresh basil
2	tb	Balsamic vinegar
3	md	Tomatoes, cut into 1/2" dice
1	ts	Ground cumin
1	ts	Salt
1/2	ts	Pepper

INSTRUCTIONS

Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in
foil.  In small baking dish, roast garlic until it turns buttery soft, 30
to 40 mins.  Let stand 10 mins. to cool. Meanwhile, in serving bowl, mix
chickpeas with basil and vinegar. Set aside. When garlic is cool enough to
handle, squeeze out each clove into bean mixture. Stir well to coat beans.
Toss with diced tomatoes.  Season with cumin, salt, and pepper. Serve at
room temperature. (Excessive salt?)
(Recipe from "365 Ways to Cook Vegetarian," HarperCollins, 1994)
TAUB@vaxvmsx.babson.edu
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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