Recipe by Mrs_Mike
"This is a wonderful garbanzo bean salad that my grandmother used to make!"
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fresh lemon juice
white wine vinegar
1 1/2 teaspoons
grated fresh ginger root
ground cayenne pepper
4 (19 ounce) cans
garbanzo beans, drained
yellow bell peppers, seeded and chopped
green onions, thinly sliced
finely chopped fresh cilantro
Looking for something new to bring to our weekly family lunches, I stumbled upon this interesting looking recipe. All I can say is that it was easy to make (although a bit time consuming), and a huge hit!!! Everyone FLIPPED for the bean salad and it flew off the table. Now this item is a must have. Its light and great for the summer. To make the salad more colorful, I used all different kinds of beans instead of just garbanzos. Enjoy!
its very similar to a Indian recipe,you can heat some oil, let the Cumins and some black mustard seeds splutter along with some finely chopped onions till it browns, just add the peas, add salt and a pinch of red chilli powder. Garnish with cilantro, chopped tomatoes, green chilles and may be some grated coconut.
This was just amazing. I adapted it as follows: (1) Halved the recipe; (2) Did not use onion; (3) Added an extra splash of lemon juice and vinegar (and used cider vinegar; didn't have white-wine); (4) 1/4 heaping teaspoon of ground ginger (didn't have fresh), a little extra cumin, and only a pinch of cayenne; (5) substituted one can of chickpeas for a can of rinsed black beans - was low on chickpeas; and finally (6) added some sliced meaty green olives, marinated in olive oil only, from an Armenian store. Really fabulous salad!
Tasty as a wrap in an iceberg lettuce leaf. Cucumber added crunch and roasted red pepper added color. Red wine vinegar in the dressing gave a nice flavor and also added a hint of color.
This recipe is terrific. I didn't have all the ingredients, so I improvised with balsamic vinegar, ground cumin, fresh coriander, diced spanish onion and green pepper and hot sauce. It was delicious. My boyfriend loved it, even though he hates all the ingredients individually...I just didn't tell me what was in the salad! lol
Doubled cumin and substituted parsley for cilantro. I get lots of requests for this one!
This recipe is very similar to what my friend from India makes. She doesn't use a recipe and just throws things in a bowl so it is hard for me to get recipes from her. I did use both red and yellow peppers (for added color) and halved the recipe but other than that I followed the recipe to a "T". My friend also makes this same recipe using canned corn in place of the chickpeas. She always has something interesting and new and I always look forward to eating at her house! Thanks for the recipe! I will definitely make again and again.
I made this just as written yesterday and it was just what the doctor ordered! It was light and perfect with a simple green salad. The dressing was great! A keeper for a cold night when I don't want to cook but want a little warm spice in my meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Cumin and Coriander Chickpea Salad
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 76
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