Chick Pea Salad with Garlic and Cumin Vinaigrette

Recipe by Alison Vipond, presented at the Club on 3 June 1998.

• 2½ cups cooked, drained chick peas
• 1 cup finely diced red onion (or ½ cup ordinary onion, or even spring onions)

• 3 tbsp olive oil (optional)
• 2 tbsp fresh lemon juice
• 3 cloves of garlic (or more if you desire!) - finely chopped
• 1 tsp pickled jalapeno chillis, finely chopped
• 3 tbsp finely chopped herbs - thyme, mint, tarragon, parsley (basil doesn't really seem to go)
• 1 tbsp coriander leaves
• 2 tbsp white wine vinegar
• 1 tsp cumin powder, or 1 tbsp of crushed cumin seeds
• salt, pepper

Combine the chick peas and onion in a bowl. For the vinaigrette, whisk the oil with the garlic, lemon, jalapeno chilli, herbs, vinegar, salt and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.