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.