1143. Chickpea and Roast Pepper Salad

Yet another chickpea salad is not what most people seek out, but you’ll have to try this one to decide for yourself if this is the best chickpea salad ever. There is a combination of elements that make this salad outstanding, and totally worth the effort, as this makes a giant batch which you will be very happy to have leftovers with. Dried chickpeas, rehydrated overnight, and boiled at home is one of the secrets. Of course you can use canned chickpeas, but the dried ones make it just that much better. Another thing is to roast your own peppers. Just throw them under the broiler; the blacker the better flavor. Fresh herbs are simply irreplaceable. And finally, the real magic here is in the sauce. An exquisite combination of fresh lemon juice, sumac, pomegranate molasses, and just a hint of garlic, among others.

Ingredients:

450 g dried chickpeas
1 onion, diced fine
1 large clove garlic, grated
½ cup olive oil
6 Tbsp lemon juice
1 Tbsp honey
3 Tbsp pomegranate molasses
3 tsp sumac
1 1/2 tsp Dijon mustard
1 1/2 tsp salt
¼ tsp black pepper
3 roasted red bell pepper, chopped
2 cups chopped fresh parsley
1 cup chopped fresh mint

Method:

Add the chickpeas to a large bowl and cover by at least 5 inches with cool water; soak overnight, then rinse and drain. Add the chickpeas to a large pot and fill with new water. Bring up to a boil, then turn the heat down to simmer, cover the pot, and cook until the chickpeas are tender, checking them occasionally and adding more water as necessary. (about 45 minutes). Drain the chickpeas and cool to room temperature.
In a large salad bowl, combine the finely chopped onion, grated garlic, oil, lemon juice, honey, pomegranate molasses, sumac, Dijon, salt, and black pepper and let it sit for 15 minutes at room temperature.
Stir in the chickpeas, chopped roasted bell peppers, and parsley and mint.
Can be served immediately; keeps for up to five days in the refrigerator.

صحة و عافية

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