The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
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CHICKPEA SALAD NICOISE

2 15-ounce cans chickpeas, rinsed and drained

2 cups diced fresh plum tomatoes

cup diced red onion

cup extra-virgin olive oil

cup fresh lemon juice

1 jalape–o pepper, seeded and minced

1 tablespoons chopped flat leaf parsley

1 tablespoons chopped fresh cilantro

1 tablespoons chopped fresh dill

2 tablespoons ground cumin, preferably freshly toasted and ground

1 tablespoon caraway seeds, ground

pinch of cayenne

salt and freshly ground pepper

-1/2 cup pitted and sliced black olives, according to taste
    Place chickpeas in serving bowl. Add 1 cups of the tomatoes and all remaining ingredients, except olives. Mix well.

    To serve, arrange salad on a large platter. Top with olives and remaining tomatoes. Rim platter with fennel fronds and lemon wheels, if desired.

    Yield: 8 servings
The Ultimate Bar/Bat Mitzvah Celebration Book
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