Mediterranean Chickpea Salad |
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Prep Time: 480 Minutes Cook Time: 120 Minutes |
Ready In: 600 Minutes Servings: 4 |
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This is one of my new favorite things to eat. If I want to make this non-dairy I just use some Tofutti sour cream. Prep and cooking time are if using dried chickpeas. If using canned chickpeas the time is minimal. Ingredients:
1 1/2 cups dried garbanzo beans, washed and picked or 2 (14 ounce) cans chickpeas, drained and rinsed |
1 small red onion, peeled, diced fine |
1 stalk celery, washed, trimmed, diced |
4 radishes, washed, trimmed, sliced thinly |
1 green pepper, washed, cored, seeded, diced |
1/2 cup chopped fresh parsley |
1/8 teaspoon ground thyme |
1 tablespoon fresh lemon juice |
2 tablespoons red wine vinegar |
1 garlic clove, peeled, minced |
1 teaspoon dijon mustard |
2 teaspoons granulated sugar |
1/2 cup plain nonfat yogurt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
2. Drain and place in a large pot with 6 cups fresh water.
3. Bring to a boil, cover and reduce heat.
4. Cook 1 to 2 hours, until soft; drain.
5. If using canned beans, drain, rinse and heat through.
6. Drain the cooked beans and place in large bowl.
7. Toss with red onion, celery, radishes, green pepper, parsley and thyme.
8. In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
9. Pour over the chick pea mixture and toss gently.
10. Season with freshly ground pepper.
11. Serve immediately.
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