STEP 1: Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
STEP 2: Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
STEP 3: Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
STEP 4: Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve! The flavor intensifies the longer it sits so, refrigerate before serving for a stronger flavor.
Step By Step Photos
I had a couple lonely cans of chickpeas in my pantry, so what better to do with them than add my favorite flavors...
Cilantro, lime, garlic, and onion! This really is my favorite combo. Anytime I need something to taste fresh and vibrant, this is what I reach for.
Rinse the chickpeas in a colander with cool water to remove all of that canned flavor. I'm sure making fresh chickpeas from dry would not only be more inexpensive but the flavor would be even more clean and fresh. Note to self: make fresh chickpeas.
Remove the leaves from the stems of the cilantro and then give them a rough chop. The leaves pull off easily so this should take no more than a minute or two.
Dice the red onion and place it in a bowl with the cilantro.
Squeeze the juice from one lime into a bowl and add the olive oil, cumin, cayenne, and salt. Mince the garlic and add that as well.
Stir it all up and now you've got a delicious cumin dressing. Give it a taste and adjust the salt and any other ingredients as you see fit.
Add the drained chickpeas and dressing to the bowl with the cilantro and onion. Stir until everything is coated in dressing and then serve!
The salad will be even more intense the next day! ...if it lasts that long!
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