RECIPE: REC: Marinated Chickpea Salad with Radishes and Cucumber; big hit last night!

RECIPE:
D

deb-in-mi

Well-known member
Marinated Chickpea Salad with Radishes and Cucumber

6 Servings

1/4 cup extra-virgin olive oil

2 T. fresh lemon juice

1 garlic clove, minced

1/2 tsp. finely grated lemon zest (I used more)

1/4 tsp. ground cumin

Salt and freshly group pepper, to taste

One 19-oz. can chickpeas, drained and rinsed

1 lb. seedless cucumber, thinly sliced crosswise

6 large red radishes, thinly slided

1/2 medium red onion, thinly sliced

1/4 cup finely chopped parsley or cilantro

In a large bowl, combine the live oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and seas with salt and pepper.

Source: Add for Geyser Peak Sauvignon Blanc, 2006

 
not having tasted this, how do you think it would be with a bit of balkan yoghurt in the dressing?

 
I think what makes this salad so good is the (m)

fresh lemon juice & zest, e.v.o.o., cumin and cilantro dressing (& letting the chickpeas marinate in it). I wonder if the yogurt might mask (overpower??) that dressing.

 
Exactly my thoughts...

however, I'm not one for yogurty sauces on fruit salads, etc. But lots of people love it - so I think that if it appeals to you - it's worth a try:)

Deb

 
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