Chickpea Salad
Submitted by: JustRightMenus
Description:
Very inexpensive to make and quite tasty - provided you like chickpeas.
Servings: 8
From the kitchen of:
My mother, Rachel Brown, gave this recipe to me, from the magazine Family Circle, 12/11/1984
Ingredients
1 bag (1 lb) dry chickpeas (a.k.a. garbanzo beans)
1 pound potatoes, pared, cut into 1/2" cubes
3 large carrots, pared, cut diagonally into 1/2" thick slices.
4 large onions, slice dinto 1/2" thick rounds
1/4 c. chopped garlic
1/2 c. olive oil
1/3 c. red wine vinegar
1 tsp. salt
1 tsp. pepper
1/2 c. chopped fresh dill OR
2 TB dried dill
Directions
Wash beans, and cover with water in a bowl. Refrigerate overnight.
Drain chick-peas. Cook in boiling salted water in a kettle for 30 minutes.
Add potatoes and carrots, and cook for another 10 minutes or until chickpeas are tender.
Drain into a large bowl.
Saute onion and garlic in olive oil until tender, about 3 minutes. Add to warm chickpeas.
Stir in vinegar, salt, pepper, and dill.
Serve warm or at room temperature over greens.