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Spanish Chickpea Salad Recipe

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

Chef Dan Froelich
Added: Friday, August 28, 2009


1 small red onion, peeled
1 fresh red pepper, deseeded & chopped
1 pint grape tomatoes, halved
2 lemons
extra virgin olive oil
sea salt
freshly ground black pepper
1 lb chickpeas, drained,
1/4 cup chopped fresh basil
1/4 cup minced fresh mint
6 oz feta cheese, crumbled

First of all, finely slice your red onion. Once that\'s done, finely slice your red pepper then cut your tomatoes in half, mixing them in with the onion and peppers. Scrape all of this, and the juice, into a bowl and dress with the juice of 1 lemons and about 3 times as much good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.

Just as you\'re ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning, you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.




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