CUMIN AND CORIANDER SPICED CHICK PEA SALAD

CUMIN AND CORIANDER SPICED CHICK PEA SALAD (for eight)

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For the dressing:

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 garlic cloves, minced and mashed to a paste with ¼ teaspoon salt

1-1/2 teaspoons grated peeled fresh gingerroot

1 teaspoon ground cumin, or to taste

¼ teaspoon cayenne or dried hot red pepper flakes, or to taste

½ cup olive oil

 

For the salad:

four 19 ounce cans chick peas, rinsed and drained well

2 yellow bell peppers, chopped fine

1 small bunch of scallions, sliced thin

½ cup finely chopped fresh coriander, or to taste

 


 

1.Make the dressing: In a bowl whisk together the lemon juice, vinegar, garlic paste, gingerroot, cumin, cayenne and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

2. In a large bowl, stir together the chick peas, the bell peppers, the scallions, the coriander and the dressing and chill the salad, covered, overnight.

 

from The Best of Gourmet, 1999

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