| 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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