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    Moroccan Chickpea Salad


    Source of Recipe


    Originally from Evelyn; posted by BL Olson

    List of Ingredients




    1 1/3 cups dried garbanzo beans, soaked overnight (if you want to use canned, you don't have to cook them)
    4 scallions, finely chopped
    1 large ripe tomato, peeled,seeded and finely chopped
    1/2 cup fresh cilantro or parsley, minced
    8 kalamata olives, pitted and finely chopped (I used to ones marinated in oil and herbs)
    1 clove garlic, minced
    2 tablespoons olive oil
    1 1/2 tablespoons fresh lemon juice
    1/2 teaspoon ground cumin
    1/4 teaspoon black pepper
    1 pinch cayenne

    Recipe



    1. Put chickpeas in a large saucepan.

    2. Add water to cover and stir in 1 tsp of salt.

    3. Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.

    4. Drain the chickpeas and discard any loose skins.

    5. In a serving bowl, combine all the remaining ingredients.

    6. Add the chickpeas and toss well.

    7. Cover and refrigerate for at least 4 hours before serving.

 

 

 


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