Chickpea Salad with Ginger

Name: Chickpea Salad with Ginger
Yield: makes 4 servings
Ingredients: 3 cups cooked (page 431) or canned chickpeas; 2 bell peppers, red, yellow, or orange, stemmed, seeded, and diced; 1 red onion, diced; One 1-inch piece fresh ginger, peeled and minced; 1 tablespoon ground cumin, lightly toasted in a dry pan until fragrant; 1 tablespoon sugar; 3 tablespoons fresh lemon juice; Salt and black pepper to taste; Chopped fresh cilantro leaves for garnish

December 14, 2011

This isn’t unlike French Chickpea Salad (preceding recipe), but it has an entirely different feel; for best flavor, use young, fresh ginger if possible. Canned chickpeas work well for this dish, but, as always, freshly cooked ones are preferable. Make this salad up to two hours in advance, but no more.

Recipe notes

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