Reviews Add Rating & Review
Back to Mediterranean Chickpea Salad All Reviews for Mediterranean Chickpea Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mediterranean Chickpea Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved 1 1/4 teaspoons coarse salt 1 garlic clove, minced 16 whole black peppercorns, crushed 3 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil 3/4 teaspoon dried oregano 2 cups (8 ounces) yellow or red cherry tomatoes, halved 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup) 2 carrots (4 ounces), cut into 1/2-inch dice 3 scallions, sliced into 1/2-inch pieces 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons shredded fresh basil
Gallery Mediterranean Chickpea Salad
Recipe Summary Servings: 6
Gallery
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved 1 1/4 teaspoons coarse salt 1 garlic clove, minced 16 whole black peppercorns, crushed 3 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil 3/4 teaspoon dried oregano 2 cups (8 ounces) yellow or red cherry tomatoes, halved 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup) 2 carrots (4 ounces), cut into 1/2-inch dice 3 scallions, sliced into 1/2-inch pieces 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons shredded fresh basil
Directions
Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
Meanwhile, using a chef’s knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mediterranean Chickpea Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mediterranean Chickpea Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
