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CATEGORY CUISINE TAG YIELD
Grains Digest, Nov. 1 Servings

INGREDIENTS

1 To 4 cloves garlic, to
Taste, chopped
4 tb Fresh lemon juice
1 tb Capers including the brine
4 tb Chickpeas
4 tb Additional chickpea can or
Cooking liquid
2 ts Tamari, or to taste –
Depends on salt in beans
x Additional capers for
Garnish
x Pepper
x Croutons (optional)
x Romaine lettuce

INSTRUCTIONS

Blend everything except the last three items until only tiny pieces of
chickpea are visible.  (I used a Braun hand-blender). Toss Romaine lettuce
with mixture.  Garnish with the capers and fresh ground black pepper and
croutons.  Makes somewhere around 1 cup.
Posted by "Catherine A. Foulston" <cathyf@windrose.rice.edu> to the Fatfree
Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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