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Chickpea (Channa) Salad

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Member since 2014

Serves 4 | Prep Time 20 | Cook Time


2 Cans Garbanzo Beans
1 12 oz. can chopped tomatoes (or 4 fresh medium sized chopped ripe tomatoes)
1 Jalapeño pepper cut finely (remove seeds if you don't want it spicy)
1 Tbsp. capers
4 cloves fresh grated garlic
1/2 teaspoon ground cumin
1/4 tsp. oregano
1/4 tsp. freshly ground black pepper
1/4 cup fresh chopped cilantro
2 stalks green onion
1 small very finely chopped shallot or 1 Tbsp.. very finely chopped red onions
1 tsp. balsamic vinegar
Juice of 1 lemon
1/4 cup extra virgin olive oil

In a large bowl, mix all ingredients together.

Chill for about 1 hour before serving.

Can be eaten alone or with pita chips.

To make Pita Chips:

Lightly rub olive oil on Pita Bread and cut into half. Cut the 2 halves into halves (you should now have 4 pieces). Cut each of the quarters into halves (you will get 8 triangle pieces). Spread out on a baking sheet and bake in Oven at 350 degrees for about 10 minutes.

Pairs Well With


This recipe is for Nadia, my youngest daughter, who loves this dish! I've also made this recipe to take to parties and it's always a success for both my Indian and American friends! Enjoy!

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