This is a beautiful vibrant green salad that matches well with pretty much anything ... and can stand by itself as a meatless main. Great for a lunch option, great for large-batching, great for a take-along to a potluck. Just ... great.
We had this as part of a shawarma-inspired dinner and it was so amazing.
Together with shawarma chicken, our favorite hummus and last week's parsley salad. So so so good.
Chickpeas with Cilantro Dressing
Yield: 5 - 6 servings
Ingredients
3 cans chickpeas, drained (feel free to use freshly cooked, beans, too, if you have them on hand)
Dressing:
6 oz. cilantro (a large bunch)
a few sprigs parsley
1/4 cup sherry vinegar
1/4 cup olive oil
1 to 2 cloves garlic
2 teaspoons dijon mustard
2 teaspoons sugar
1/4 teaspoon salt plus more to taste
freshly cracked black pepper to taste
1 cup finely chopped red or yellow onion, soaked in cool water and drained
Directions
Make the dressing: Place the cilantro, vinegar, olive oil, garlic, mustard, sugar, salt and pepper in a food processor or blender. Purée until smooth. Taste. Adjust dressing with more salt, pepper, sugar, lime, vinegar, oil, etc.
Make the salad:
Place cooked chickpeas in a large bowl. Add minced onion. Toss with dressing to taste.
Enjoy!
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