"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chickpea Salad Recipe

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This recipe for Chickpea Salad, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, February 24, 2009


3 cups coarsely chopped tomatoes (about 4 mediums)
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
large cucumber, peeled, quartered, and sliced (about 1 cup)
1 cup chopped green sweet pepper
1 cup snipped fresh cilantro
cup finely chopped onion
cup olive oil
3 Tablespoon red wine vinegar
1 teaspoon coarse kosher salt
1 clove garlic, minced
1/8 teaspoon sugar

(If your tomatoes are a little on the tart side, you might want to add more sugar)
In a large bowl combine chopped tomatoes, garbanzo beans, cucumber, sweet pepper, cilantro, and onion: set side.
For dressing, in a screw-top jar combine oil, vinegar, salt, garlic, and sugar. Cover and shake well. Season to taste with additional sugar, if desired. Pour dressing over vegetable mixture, tossing to coat. Cover and chill for 4 to 24 hours.
Let vegetable mixture stand at room temperature about 15 minutes before serving. Serve with lemon wedges to squeeze over salad. Makes 8-10 servings.




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