Tuesday, October 26, 2010

Chickpea salad

An easy, delicious lunch: Heat olive oil in a frying pan. Add a canned of drained chickpeas. As the chickpeas heat up, smash them with a fork. Add a handful of diced red onion. Soften the onion in fortified white vinegar. I used garlic and cilantro. When the onion is soft, remove from heat and add a dash of cumin and 1/4 tsp of cilantro. Mix with mayonnaise. Add a dash of lemon juice. Served on crusty white bread with a side of homemade pickles.

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