1 can chick peas (19 oz/540 ml), rinsed and drained
cup cilantro/coriander, chopped, or substitute fresh parsley,
cup onion, finely chopped
1/2 red pepper, chopped
1 large clove garlic, minced
Tbsp lemon juice
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