Let's Cook with Meg and Ted

Cumin and coriander spiced chickpea salad

2 kgcooked chickpeas (see note)
2yellow capsicums, chopped finely
1/2 cupfinely chopped fresh coriander
2 tablespoonsfresh lemon juice
2 tablespoonswhite wine vinegar
2garlic cloves, mashed
1 1/2 teaspoonsgrated fresh ginger
1 1/2 teaspoonsground cumin
1/4 teaspooncayenne pepper, or to taste
1/2 cupolive oil

In a bowl whisk together the lemon juice, vinegar, garlic paste, ginger, cumin and cayenne pepper. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

In a large bowl stir together the chickpes, the capsicums, the coriander and the dressing and chill, covered, overnight.


Serves 8.



Note: You can either cook your own chickpeas or use canned ones. If you use cans, drain and rinse the chickpeas really well, in a sieve or colander, to get rid of any taste of the liquid they come in. By far the best canned chickpeas are Annalisa brand, which come from Italy. You can get them at Coles Fairfield and at Coco's, and no doubt lots of other places.

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