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Chick Pea Salad

Chick Pea Salad


This salad is very easy and quick to prepare. I love canned chick peas because they come in very handy to dress up any salad or to serve on their own.

Chick peas are also very healthful; they are a great source of dietary fiber and protein. No wonder humans have been eating them for more than 5,000 years!

  • 2 (15.5-ounce) cans chick peas, drained
  • ½ red onion, finely chopped
  • 2 tablespoon olive oil
  • 3 garlic cloves, crushed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup chopped cilantro
  • 1 teaspoon ground dehydrated lime — lemon omani (optional)

Mix all ingredients together and serve.

Yield: 4 cups

Reyna Simnegar, the author of Persian Food from the Non-Persian Bride, was born and raised in Venezuela. Her family history dates back to the Spanish Inquisition when her family fled from Spain and ultimately arrived in Venezuela. Reyna moved to the United States in 1995 to pursue higher education. She now lives with her wonderful husband and vivacious five boys in Boston, MA
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Julia Farber New York, NY March 6, 2011

Chick peas are cheaper by the bag - the dried ones. Rinsed, soaked a half hour, rinsed again, put into the slow cooker at bed-time with some white vinegar - the next morning they're done. Buzz them in the food processor S blade with bottled lemon juice, olive oil, garlic powder and it's humus. Olives are good in this, and tahini if you want. Proportions are forgiving. Keeps well, may even freeze, I don't know. Makes a nice gift in a plastic box with a bow. Reply