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Chickpea Salad

We should all be incorporating more legumes into our diets as they are low in fat, inexpensive and very versatile. Chickpeas, also known as garbonzo beans, rank high on the list of legumes in providing an excellent source of protein and dietary fiber along with essential minerals like iron. Go beans!

2 15-ounce cans garbonzo beans, drained
1/4 cup minced red onion
3 garlic cloves, minced
2 ripe red tomatoes, chopped and drained
1 cup chopped, fresh parsley
1/4 cup olive oil
Squeeze of half lemon

First thing I do for this is chop my tomatoes, put them in a collander or strainer to let them drain. Sometimes I'll even sprinkle Kosher salt on them to help them "sweat". Other than that, simply combine all the ingredients in a large bowl. Stir well, cover and refrigerate for several hours. Salt and pepper to taste before serving. Lemon and chives make a great garnish.

Chili-Cumin-Cilantro Chickpea Salad

try this variation when you have fresh cilantro in the fridge:

2 15-ounce cans garbonzo beans, drained
1/2 red onion, minced
3 garlic cloves, minced
1 can diced tomatoes, drained
1/2 chili pepper, chopped
1 cup fresh cilantro, chopped
1/4 cup olive oil
2 T. dried cumin
Juice of one lemon
Salt & Pepper to taste

Combine ingredients. Mix well. Chill for at least a half hour. Stir before serving.


Subj: Comments/questions about 'Chickpea Salad' Recipe
Date: 6/7/00 5:54:57 PM Eastern Daylight Time
From: susu333@pop.netzero.net (Ima Pepperhead)
To: steve@pulpkitchen.com

Greetings Steve,
tried this on sunday and had a whole house full of people on my deck just loving it! I added the whole lemon to the recipe as well as some zest. Otherwise it was perfect. I watched you on Sunday Morning (outta Philly) and loved the cheesecake recipe so I came straight to your website and found the chickpea salad. Thanks for all you do... will visit over and over and over again. But don't tell my husband, he's a chef at the Kimberton Inn!!!!
Thanks again,
Susan Dames
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