Zesty Chick Pea Salad
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 min |
| Total: | 12 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Chef Ian Perreault |
Recipe ingredients
- ¼ cup (60 mL) plain yogurt
- ½ red onion, minced
- ½ red hot pepper seeded or not, thinly sliced
- 19-oz. (540 mL) can chick peas*, rinsed and drained
- 2 Tbsp. (30 mL) Irresistible cumin seeds*
- 1 Tbsp. (15 mL) lemon juice*
- Salt and pepper to taste
- ¼ bunch fresh mint, minced
- ¼ bunch fresh basil, minced
Preparation
In a large salad bowl, combine yogurt, red onion and hot pepper.
Stir in chick peas and set aside.
In a hot skillet over medium heat, roast cumin seeds 1 - 2 minutes, and add immediately to chick peas.
Add lemon juice, salt and pepper. Serve.
Stored in an airtight container, salad will keep 24 hours in the refrigerator.
Add mint and basil just before serving.
Suggestion
Dry chick peas can be used instead. Soak them in water for at least 8 hours.
Drain, put in a large pot, add fresh water to cover, and bring to a boil.
Cook at a rolling boil for 10 minutes, skimming off foam. Reduce heat and simmer for 1-1½ hours. Do not salt until fully cooked.
Drain and use in recipe.
Recipe created by Chef Ian Perreault
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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