Moroccan Chickpea Salad

evelyn/athens's Note:

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 1⁄3; cups dried garbanzo beans , soaked overnight
• 4 scallions , finely chopped
• 1 large ripe tomato , peeled,seeded and finely chopped
• ½ cup cilantro or ½ cup parsley , minced
• 8 kalamata olives , pitted and finely chopped
• 1 clove garlic , minced
• 2 tablespoons olive oil
• 1 ½ tablespoons fresh lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 pinch cayenne

Directions:

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 atleast 4 hours before serving.

Reviews

[Chef #231448]

This is very clean and very nice

[JackieOhNo!]

This was delightful and very easy. It makes a great take-along lunch. I made this exactly as posted, except I used canned chickpeas, which made the preparation even easier. Made for ZWT6.

[Nasseh]

DH loves salads like this one. I did add a few artichoke hearts to it. Made for ZWT6 No-Nonsense Nibblers