VictoriaL
06-02-2005, 07:38 PM
I finally had the chance to make this, and it was very good. To make it a bit more substantial (for lunch) I added a can of tuna (for a half-recipe), then served it on shredded romaine lettuce.
This recipe shows the changes I made: reduced the olive oil, increased the garlic.
* Exported from MasterCook *
Marinated Chickpea Salad with Radishes and Cucumbers
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 whole garlic clove -- minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground cumin
salt and freshly-ground pepper to taste
12 ounces chickpeas -- cooked or from a 19-ounce can (drained and rinsed)
1 pound seedless cucumbers -- thinly sliced
6 large radishes -- thinly sliced
1/2 medium red onion -- thinly sliced
1/4 cup finely chopped fresh parsley
In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest, cumin, and salt and pepper. Add the chickpeas and allow to marinate at room temperature for at least 25 minutes, stirring occasionally.
Just before serving, stir in the remaining ingredients.
Source:
"Food & WIne"
Copyright:
"May 2005"
- - - - - - - - - - - - - - - - - - -
Per serving: 276 Calories (kcal); 10g Total Fat; (32% calories from fat); 11g Protein; 37g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
This recipe shows the changes I made: reduced the olive oil, increased the garlic.
* Exported from MasterCook *
Marinated Chickpea Salad with Radishes and Cucumbers
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 whole garlic clove -- minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground cumin
salt and freshly-ground pepper to taste
12 ounces chickpeas -- cooked or from a 19-ounce can (drained and rinsed)
1 pound seedless cucumbers -- thinly sliced
6 large radishes -- thinly sliced
1/2 medium red onion -- thinly sliced
1/4 cup finely chopped fresh parsley
In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest, cumin, and salt and pepper. Add the chickpeas and allow to marinate at room temperature for at least 25 minutes, stirring occasionally.
Just before serving, stir in the remaining ingredients.
Source:
"Food & WIne"
Copyright:
"May 2005"
- - - - - - - - - - - - - - - - - - -
Per serving: 276 Calories (kcal); 10g Total Fat; (32% calories from fat); 11g Protein; 37g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates