28- Day Challenge – Day 19
Chick Pea, Cumin & Coriander Salad
Chick peas, also known as garbanzo beans are an excellent source of fiber and healthy carbohydrates. This is one of my favorite salads because of its aromatic spices and herbs.
You can also make this the day before serving. This will allow all of the aromatic flavors to marinate and blend together. Because of the amount of prep involved with this salad, we have made this 8 servings. This will allow you to enjoy it at lunch the next day.
Ingredients:
For the dressing:
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed with 1/4 teaspoon salt
1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup extra virgin olive oil
Freshly ground black pepper
For the salad:
four 19-ounce cans chick-peas, rinsed and drained well
2 red or yellow bell peppers, finely chopped
1 small bunch of scallions, thinly sliced
1/2 cup finely chopped fresh coriander, or to taste
Lemon wedges
Large Romaine Lettuce leaves
Preparation:
Make the dressing:
In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and sea salt and freshly ground pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Taste it and adjust the lemon juice by adding more if desired.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.
Serve on lettuce leaf and garnish with lemon wedges
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