Chick Pea Salad

By Moira Hodgson

Published June 17, 1995

Total Time
Overnight soaking, About 2 hours cooking
Rating
4(52)
Comments
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Featured in: FOOD; Light Summer Salads Without Potatoes

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Ingredients

Yield:8 servings

  • 1 pound chick peas (garbanzos), soaked overnight in water to cover

  • 2 cloves garlic, minced

  • Coarse salt and freshly ground pepper to taste

  • 1 yellow pepper

  • 1 red pepper

  • 2 tablespoons fennel seeds

  • 2 tomatoes, seeded and chopped

  • 1 red onion

  • ¾ tablespoon curry powder

  • ¼ cup balsamic vinegar

  • ½ cup extra-virgin olive oil

  • ½ cup chopped cilantro leaves

  • Chili oil (optional), passed separately

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

9 grams carbs; 160 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 398 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain the soaked chick peas and add fresh water to cover. Add the garlic, salt and pepper and simmer the chick peas for an hour to an hour and a half or until they are tender. Drain and cool.

  2. Step 2

    Meanwhile, char the peppers, skin side toward the heat, under a broiler or on a grill. Put them in a paper bag, seal them and allow them to cool a few minutes. Peel off their skins and cut them into strips.

  3. Step 3

    Toast the fennel seeds in a small frying pan. Crush the seeds with a mortar and pestle.

  4. Step 4

    Combine the chick peas, tomato, onion and crushed fennel seeds in a large mixing bowl. Add the curry powder and salt and pepper to taste. Add the vinegar and olive oil and mix well.

  5. Step 5

    Garnish the chick peas with strips of red and yellow roasted peppers and the cilantro leaves. Serve the chili oil separately.

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Ratings

4 out of 5
52 user ratings
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Comments

Anne

1 pound soaked and cooked chickpeas = 3 cups

Marcia

I decreased the fennel; it seemed like too much and an odd combo with curry power. Served as a side with grilled burgers, a nice change.

Anne

1 pound soaked and cooked chickpeas = 3 cups

Mary

Yummy. Needs some kind of flatbread to soak up the juices.

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