“In Guyanese cuisine, chickpeas are prepared in a variety of ways. It is my favourite type of bean and I am always trying to find new and exciting ways to prepare them.” – Alica Ramkirpal-Senhouse, The Inner Gourmet
Chickpea Salad
Course:
Salad
Cuisine:
Caribbean
Ingredients
- 2 15.5 oz cans garbanzo beans
- 1 cucumber seeds removed and diced
- 1/2 cup finely diced red onion or to suit your taste
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. white distilled vinegar
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- ¼ cup olive oil
Preparation
-
Drain and rinse garbanzo beans, place in a large mixing bowl. Add cucumber, onions and parsley to beans.
-
Make dressing by whisking together vinegar, salt and pepper then whisking in oil. Pour dressing over beans and toss. Refrigerate for 1 hour before serving.
Cook's Notes
Salt does not dissolve in oil so always mix it with the acid (vinegar, lime juice) first, to dissolve, before adding oil for salad dressings.