Ingredients
- 8 ounces (about 1-1/2 cups) dried chickpeas, soaked, liquid reserved)
1-1/2 teaspoons coarse salt
1 clove garlic, minced
16 whole black peppercorns, crushed
3 tablespoons sherry vinegar (can use apple cider vinegar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon dried oregano
2 cups (8 ounces) yellow or red cherry tomatoes, halved
1/2 English cucumber (8 ounces) peeled and cut into 1/2-inch dice
1/2 green pepper, ribs and seeds removed, cut into 1/2-inch dice
2 carrots (4 ounces) cut into 1/2-inch dice
3 scallions, sliced into 1/2 pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons shredded fresh basil
Description
(from July 2009 Martha Stewart Living, P. 130)
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