Chickpea Salad with Ginger
Easy to make, from today’s New York Times
Chickpea Salad With Ginger
Time: 10 minutes with precooked chickpeas
1 tablespoon cumin seeds or ground cumin
3 cups cooked or canned chickpeas (rinse canned ones)
2 bell peppers, red, yellow or orange; cored, seeded and diced
1 red onion, diced
1 1-inch piece ginger, peeled and minced, or more to taste
1 tablespoon sugar, optional
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves.
1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.
2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)
3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.
Yield: 4 servings.
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we do something similar at home
cooked chickpeas, not fully drained… heated
thinly sliced tomatoes
cumin
olive oil
lemon
salt and pepper
mix all the ingredients π
sounds good and “just what the doctor ordered” for our new eating style!
Ansam – oh YUMMMMM. That sounds SO good.
Yes, Grammy, you are so right! π
hehehe I printed this out from the paper yesterday at work π π π – it looks so, so good!
Oh, LIttle Diamond, bring that hunk, come visit me and make me that salad!
i thought it was a salad named after the blogger chikapapi who comes here every now and then , must have my glasses on
Hahahaha, LOOOOLLL, Daggero.
Do you there is a shortage of fresh ginger in kuwait these days , i have been going to sultan center for the last few days ,and every time they tell me No ginger , or they say what little they had is finished .
It is only ginger , i am not asking for Ginger Rogers for God’s sake .
Daggero, have you checked the LuLu? The co-ops? Maybe check the Philipino markets? I cannot imagine, although . . . I have not been able to find green onions!