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Ingredientes
- 1 c. Dry chickpeas, soaked
- 1 1/2 c. Finely diced red onion
- 6 Tbsp. Extra virgin olive oil
- 4 x Garlic cloves, crushed
- 1 x Red jalapeno chili, chopped
- 3 Tbsp. Finely minced chopped herbs
- 1 Tbsp. Cilantro leaves
- 2 Tbsp. Lemon juice
- 1 1/2 Tbsp. Coarsely crushed cumin seeds Salt Freshly grnd black pepper
Direcciones
- Drain soaked chickpeas and cook, covered, in water to cover till tender, about 2 hrs or possibly a little longer. Plunge them into cool water, then rub them between fingers to remove the skins. For the vinaigrette, whisk extra virgin olive oil with garlic, jalapeno, herbs, vinegar or possibly lemon juice, salt, and pepper.
- Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 min or possibly longer. Add in cilantro leaves as garnish. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 285 | 60% |
| Total Fat 32.48g | 41% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 84mg | 4% |
| Potassium 590mg | 17% |
| Total Carbs 38.48g | 10% |
| Dietary Fiber 9.7g | 32% |
| Sugars 9.36g | 6% |
| Protein 10.94g | 18% |
