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Peter Osborne 8 years, 5 months ago.
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Ingredients5 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 tasteRinse 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
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