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Recipe from: Um Safia
This salad is really delicious and comes from the book Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little...
3 tablespoons extra virgin olive oil
2 cups cooked chickpeas, drained — you can use canned
1 tablespoon vinegar — recipe specifies white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
salt and freshly ground black pepper
In a medium sized bowl, stir together the olive oil, vinegar, mustard and parsley. Add the remaining ingredients, toss well and serve at room temperature.