CHICKPEA SALAD WITH RED PEPPER VINAIGRETTE   
  Ingredients :
    1 lb 2 oz ( ½ k) chickpeas
    2 hard boiled eggs, chopped coarsely
    ½ red pepper seeded and deveined
    1 red onion, finely chopped
    2 garlic cloves, finely chopped
    3 tomatoes, peeled, seeded and diced
    Parsley, finely chopped
    ½ cup olive oil
    ¼ cup white vinegar
    Salt
    Pepper

  Preparation:

Soak chickpeas in water overnight. Place chickpeas in a saucepan and cover with water. Bring to a boil and cook until soft and tender, approximately 1 hour.

To prepare vinaigrette, blend together, garlic, red pepper, olive oil, white vinegar, salt and pepper. If sauce is too thick stir in 2 tablespoons water.

Combine chickpeas with tomatoes, onion, hard boiled eggs and vinaigrette.

Serve and garnish with chopped parsley.
 
        4 servings
       
 
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