1 can chick peas (19 oz/540 ml), rinsed and drained
¼ cup cilantro/coriander, chopped, or substitute fresh parsley,
¼ cup onion, finely chopped
1/2 red pepper, chopped
1 large clove garlic, minced
3 Tbsp lemon juice
2 Tbsp olive oil
cayenne pepper, to taste
1. Combine all the ingredients together and toss well.
2. Taste for seasoning.
3. Let the salad stand for about 1 hour and serve.
Tips & Variations
This is a great dish to accompany grilled meat, chicken or fish
on the BBQ.
I love it as a picnic dish with other salads and some
interesting breads to sop up the dressing. (Rosemary focaccia,
French Baguette, etc.).
To serve as a main dish for light supper or lunch, just spoon
the chick peas over endive leaves, baby mixed greens or baby