Recipe - Cumin And Coriander Spiced Chick-Pea Salad

FOR THE DRESSING
2 tablespoon Fresh lemon juice
2 tablespoon Whitewine vinegar
2 Garlic cloves; minced and
mashed to a paste with 1/4
teaspoon salt
1 One half teaspoon Grated peeled fresh
gingerroot
1 teaspoon Ground cumin; or to taste
One fourth teaspoon Cayenne or dried hot red
pepper flakes; or to taste
One half cup Olive oil
4 cn (19ounce) chickpeas;
rinsed and drained well
2 Yellow bell peppers; chopped
fine
1 small Bunch of scallions; cut or sliced up
thin
One half cup Finely chopped fresh
coriander; or to taste

Can be prepared in 45 minutes or less but requires additional unattended
time.

Make the dressing: In a bowl whisk together the lemon juice, the vinegar,
the garlic paste, the gingerroot, the cumin, the cayenne, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the dressing
until it is emulsified.

In a large bowl stir together the chickpeas, the bell peppers, the
scallions, the coriander, and the dressing and chill the salad, covered,
overnight.

Serves 8

Gourmet September 1993

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998