After visiting How to Cook a Wolf in June I have been thinking about recreating the Chickpea Salad that and I thoroughly enjoyed. This evening my wife and I took a stab at recreating this delicious dish and feel that we were successful! Although it may not be a direct replication, it is very tasty, easy and refreshing. Please try our creation and tell me what you think!
Ingredients
2 14.5 ounce cans garbanzo beans
2 celery stalks, quartered and diced
1 shallot, diced
1/3 cup golden raisins
1/4 cup flat leaf parsley
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 large lemon, juiced
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
Freshly ground black pepper to taste
Directions
Rinse the garbanzo beans and combine with the celery, shallot and raisins.
In a separate bowl combine the garlic, lemon juice, mustard, salt and pepper. Slowly add the olive oil, whisking constantly to emulsify the ingredients.
Pour over the bean mixture and refrigerate until cool.
Serves four.
tags: vegetarian, vegan, pareve
source: http://culinarykyle.blogspot.com/2008/08/kyle-marcys-chickpea-salad.html