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    Kate Osborne
    Peter Osborne
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    Ingredients

    5 cups cooked chickpeas

    5 Tablespoons lemon juice

    2 large cloves garlic, minced

    2 Tablespoons finely minced ginger

    2 Tablespoons red wine vinegar

    ½ cup finely minced red onion

    1 teaspoon salt

    Freshly ground black pepper, to taste

    Rinse and drain the chickpeas. In a medium-sized bowl, combine all ingredients and mix well. Cover tightly and refrigerate for at least four hours, stirring periodically. Serve alone… or with lettuce leaves or over rice, if desired.

    Ingredients…5 cups cooked chickpeas5 Tablespoons lemon juice2 large cloves garlic, minced2 Tablespoons finely minced ginger2 Tablespoons red wine vinegar½ cup finely minced red onion1 teaspoon saltFreshly ground black pepper, to taste
    Rinse and drain the chickpeas. In a medium-sized bowl, combine all ingredients and mix well. Cover tightly and refrigerate for at least four hours, stirring periodically. Serve alone… or with lettuce leaves or over rice, if desired.

     

    The super salads I have posted are from Mollie Katzen “Moosewood Cookbook” 

    Hope everyone is able to enjoy them Smile

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