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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.