Cumin and coriander chickpea salad

    Cumin and coriander chickpea salad

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    About this recipe: A garlicky olive oil and vinegar dressing combined with a hearty mix of chickpeas and yellow peppers.

    Serves: 16 

    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 7 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 1 dessertspoon white wine vinegar
    • 1 knob root ginger, grated
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 5 (400g) tins chickpeas, drained
    • 2 yellow peppers, seeded and chopped
    • 1 bunch spring onions, thinly sliced
    • good handful finely chopped fresh coriander

    Prep:15min  ›  Ready in:15min 

    1. In a large bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin and cayenne pepper.
    2. Add the chickpeas, yellow peppers, spring onions, and coriander. Mix with the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.
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