| |
Chick-peas, or "garbanzos", are widely used in Southern Europe in a variety of interesting ways. They are not only versatile, but are inexpensive and a most nutritious legume. Chick-peas may be marinated in a well-seasoned dressing and served as an appetizer, or combined with a diverse selection of foods and enjoyed as a first course. Serve this colorful dish at an informal luncheon or supper.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
2 cups cooked or canned chick-peas, drained
½ cup diced green peppers
½ cup sliced scallions, with some tops
2 garlic cloves, crushed
1 canned pimiento, drained and chopped
3 tablespoons chopped fresh coriander or parsley
1/3 cup olive oil
2 tablespoons wine vinegar or lemon juice
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
1 large tomato, peeled and cut into wedges
8 pitted black olives
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine chick-peas, peppers, scallions, garlic, pimiento, and coriander or parsley in a large bowl.
|
2. Mix together oil, vinegar or lemon juice, salt, and pepper; pour over chick-pea mixture and mix well.
|
3. Refrigerate 1 hour or longer to blend flavors.
|
4. When ready to serve, line a salad bowl with lettuce leaves; top with chick-pea mixture.
|
5. Garnish with tomato wedges and olives.
|
|
|
|
|
