Cumin and Coriander Chickpea Salad recipe
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Ingredients
- 2 cloves garlic, minced ¼ teaspoon salt ½ cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons white wine vinegar 1 ½ teaspoons grated fresh ginger root 1 teaspoon ground cumin ¼ teaspoon ground cayenne pepper 4 (19 ounce) cans garbanzo beans, drained 2 yellow bell peppers, seeded and chopped 1 bunch green onions, thinly sliced ½ cup finely chopped fresh cilantro
Nutrition Info
- 230.8 caloriescarbohydrate: 32.9 gcholesterol: : -fat: 8.4 gfiber: 6.5 gprotein: 7.2 gsaturatedFat: 1.1 gservingSize: -sodium: 443.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Cumin and Coriander Chickpea Salad
Directions
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In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.