Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Going through my photo file from the last few weeks, this salad caught my eye. I'm a fan of chick peas and this salad is perfect with the easy to use canned variety. The texture of the chick peas is firm but tender. The addition of diced tomato, cucumber and onion, I'm definitely reminded of tabouli without the parsley...or garlic. Or, is it Israeli salad with chick peas? Doesn't matter; the addition of cumin and fresh jalapeno make the salad both familiar and different.
I like the salad to marinate for a little while before serving. I seed my cucumber and tomato to eliminate extra liquid. Freshly squeezed lemon juice is key. If you can't resist adding parsley, try cilantro instead. Yep, comfort food just got a bit more comfortable.
|Number of servings:||8 - 10|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Drain and rinse the chick peas. Prep the vegetables as described in the ingredient list.
Make dressing by combining the olive oil, lemon juice, and cumin. Toss with chick peas and vegetables. Salt and pepper to taste. Add optional ingredients as desired.
Chill for a few hours if you have the time. Serve cold or at room temperature.
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