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Chick Pea Salad

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Ingredients
  Dried chickpeas/1-pound can cooked chick-peas 1 1⁄2 Cup (24 tbs)
  Tarragon vinegar 1⁄2 Cup (8 tbs)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), peeled and crushed
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Hard salami 1⁄4 Pound, cut in strips
  Finely chopped scallions 3 Tablespoon
  Tomatoes 2 , diced
Directions

1. If dried peas are used, soak overnight in cold water to cover. Drain and cover with water. Bring to a boil and simmer for 1 hour and 45 minutes, or until tender. Cool, cover, and refrigerate.
2. When ready to assemble the salad, drain, rinse the peas with cold water, and drain again.
3. Combine the vinegar, oil, garlic, salt, and pepper in a bowl. Add the drained chick-peas, olives, and salami. Mix lightly and chill.
4. Line a bowl with the salad greens and spoon in the chick-peas. Sprinkle with the scallions and garnish with the tomatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Pea
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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