Cumin and Coriander Chickpea Salad recipe

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Ingredients

2 cloves garlic, minced
¼ teaspoon salt
½ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
1 ½ teaspoons grated fresh ginger root
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
4 (19 ounce) cans garbanzo beans, drained
2 yellow bell peppers, seeded and chopped
1 bunch green onions, thinly sliced
½ cup finely chopped fresh cilantro

Nutrition Info

230.8 calories
carbohydrate: 32.9 g
cholesterol: : -
fat: 8.4 g
fiber: 6.5 g
protein: 7.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 443.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.

  2. In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

Recipe Yield

16 servings

Recipe Note

This is a wonderful garbanzo bean salad that my grandmother used to make!

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