Portuguese Chickpea Salad with Roasted Garlic

[Guest guest]

Portuguese Chickpea Salad with Roasted Garlic

 

1 head of garlic, papery outside husks removed

2 15 oz. cans chickpeas, drained

1 tbsp. chopped fresh basil

2 tbsp. balsamic vinegar

3 medium tomatoes, cut into 1/2 " dice

1 tsp. ground cumin

1 tsp salt

1/2 tsp. pepper, optional

 

Preheat oven to 425 degrees. Slice 1/4 " off top of head of garlic.

Wrap garlic in foil. In small baking dish, roast garlic until it turns

buttery soft, 30 to 40 minutes. Let stand 10 minutes. to cool.

Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set

aside. When garlic is cool enough to handle, squeeze out each clove

intobean mixture. Stir well to coat beans. Toss with diced tomatoes.

Season with cumin, salt, and pepper. Serve at room temperature.

[Guest guest]

this sounds wonderful. It's going to be lunch tomorrow

 

Sherene

On Apr 10, 2009, at 3:25 PM, Gracious Hospitality wrote:

 

> Portuguese Chickpea Salad with Roasted Garlic

>

> 1 head of garlic, papery outside husks removed

> 2 15 oz. cans chickpeas, drained

> 1 tbsp. chopped fresh basil

> 2 tbsp. balsamic vinegar

> 3 medium tomatoes, cut into 1/2 " dice

> 1 tsp. ground cumin

> 1 tsp salt

> 1/2 tsp. pepper, optional

>

> Preheat oven to 425 degrees. Slice 1/4 " off top of head of garlic.

> Wrap garlic in foil. In small baking dish, roast garlic until it turns

> buttery soft, 30 to 40 minutes. Let stand 10 minutes. to cool.

> Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set

> aside. When garlic is cool enough to handle, squeeze out each clove

> intobean mixture. Stir well to coat beans. Toss with diced tomatoes.

> Season with cumin, salt, and pepper. Serve at room temperature.

>