recipes:side_dish:chickpea_salad_ii
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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
recipes/side_dish/chickpea_salad_ii.txt · Last modified: 2017/12/19 19:43 by admin