Cumin and coriander chickpea salad
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39 people made this
About this recipe:
A garlicky olive oil and vinegar dressing combined with a hearty mix of chickpeas and yellow peppers.
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
- 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.
- 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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