Cumin and coriander spiced chickpea salad |
2 kg | cooked chickpeas (see note) |
2 | yellow capsicums, chopped finely |
1/2 cup | finely chopped fresh coriander |
2 tablespoons | fresh lemon juice |
2 tablespoons | white wine vinegar |
2 | garlic cloves, mashed |
1 1/2 teaspoons | grated fresh ginger |
1 1/2 teaspoons | ground cumin |
1/4 teaspoon | cayenne pepper, or to taste |
1/2 cup | olive 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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