Chickpea Salad

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Chickpea Salad

 

3/4 lb. chickpeas, soaked overnight

fresh parsley, chopped

1 tbsp. fresh tarragon, chopped

parsley leaves

1/4 tsp. garlic or onion powder

 

For the dressing:

2 tbsps. lemon juice

1 tbsp. mustard

2 to 3 tsps. black pepper, ground

4 tbsps. olive oil

salt to taste

 

Drain and rinse the chickpeas, put in a saucepan and

cover with cold water. Bring to a boil, cover the pan

and simmer for 1½ hours, until the peas are tender.

Mix together lemon juice, mustard, garlic or onion

powder, salt and pepper. Slowly pour in the olive oil

and whisk constantly. Drain the chick peas and

immediately toss with the dressing, parsley and

tarragon.

 

 

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