Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
1 lb 2 oz ( k) chickpeas
2 hard boiled eggs, chopped coarsely
red pepper seeded and deveined
1 red onion, finely chopped
2 garlic cloves, finely chopped
3 tomatoes, peeled, seeded and diced
Parsley, finely chopped
cup olive oil
cup white vinegar


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
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved