Free Recipe Salade De Pois Chinche (Chick Pea Salad)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Salade De Pois Chinche (Chick Pea Salad) Recipe
1/2 lb Dried chick-peas picked over
-and rinsed
1/2 ts Salt
1 Red onion halved and sliced
-thin
1 Tomato diced
3/4 c Nicoise or other small brine
-cured black olives, pitted
-and chopped
1 Green bell pepper, chopped
1 tb Finely chopped fresh parsley
-leaves
1/4 ts Dried oregano, crumbled
1/8 ts Dried tarragon, crumbled
1/4 c Shredded fresh basi leaves
2 tb Fresh lemon juice
1 tb White-wine vinegar
3 tb Olive oil
2 Garlic cloves, minced
Salade De Pois Chinche (Chick Pea Salad) Preparation
In a large saucepan let the chick-peas soak in water to cover at room temperature for at least 8 hours or overnight, drain them, and rinse them well. IN a large saucepan bring 8 cups water to a boil with the chick-peas and simmer the chick-peas, covered, for 1 hour. Add the salt, simmer the chick-peas for 15 minutes more, or until they are tender, and drain them well. The chick-peas may be prepared 1 day in advance and kept covered and chilled. In a bowl of ice and cold water let the onion soak for 10 minutes, drain it well, and pat it dry. In a large bowl combine the chick-peas, the onion, the tomato, the olives, the bell pepper, and the parsley. In a small bowl whisk together the oregano, the tarragon, the basil, the lemon juice, the vinegar, the oil, the garlic, and salt and black pepper to taste. Pour the dressing over the chick-pea mixture and toss the salad gently but thoroughly. Serves 6 to 8. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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