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REC: Warm Chick-Pea Salad...

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Posted to Thread #9231 at 1:53 am on Dec 31, 2007

Warm Chick-Pea Salad

Recipe By :Martha Rose Shulman/Mediterranian Light
Serving Size : 6

For the Salad:
2 cups dried chickpeas -- washed and picked over or 3 19-ounce cans chickpeas, drained and rinsed
6 cups water
salt
4 scallions -- chopped, or 1 small red onion, chopped
4 radishes -- sliced
1 green pepper -- (or red) chopped
1/2 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese -- or Cheddar cheese

For the Yogurt Vinaigrette:
1 large lemon -- juice of
3 tablespoons red wine vinegar
1 small garlic clove -- minced or put through a press
2 teaspoons Dijon mustard
3/4 cup plain low-fat yogurt
salt
freshly ground pepper
Lettuce Leaves -- washed and dried

Prepare the Salad:
Pick over the beans, wash, and soak for several hours or overnight in 6 cups water. Drain and place in a large pot with 6 cups fresh water. Bring to a boil, cover, and reduce heat. Cook 1 to 2 hours, until soft, adding salt to taste halfway through the cooking.

If you're using canned beans: drain, rinse, and heat through.

Drain the cooked beans and toss with the scallions, radishes, red or green pepper, parsley, and grated cheese.

Prepare the Yogurt Vinaigrette:
Mix all ingredients well and use immediately or set aside at room temperature.

Toss the chick-pea mixture with the yogurt vinaigrette and season with freshly ground pepper to taste. Serve warm on individual plates or from a bowl lined with lettuce leaves.


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