Salade De Pois Chinche(Chick Pea Salad)

* Exported from MasterCook *

SALADE DE POIS CHINCHE (CHICK PEA SALAD)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Dried chick-peas picked over
-and rinsed
1/2 ts Salt
1 Red onion halved and sliced
-thin
1 Tomato diced
3/4 c Nicoise or other small brine
-cured black olives, pitted
-and chopped
1 Green bell pepper, chopped
1 tb Finely chopped fresh parsley
-leaves
1/4 ts Dried oregano, crumbled
1/8 ts Dried tarragon, crumbled
1/4 c Shredded fresh basi leaves
2 tb Fresh lemon juice
1 tb White-wine vinegar
3 tb Olive oil
2 Garlic cloves, minced

In a large saucepan let the chick-peas soak in water
to cover at room temperature for at least 8 hours or
overnight, drain them, and rinse them well. IN a
large saucepan bring 8 cups water to a boil with the
chick-peas and simmer the chick-peas, covered, for 1
hour. Add the salt, simmer the chick-peas for 15
minutes more, or until they are tender, and drain them
well. The chick-peas may be prepared 1 day in advance
and kept covered and chilled.

In a bowl of ice and cold water let the onion soak for
10 minutes, drain it well, and pat it dry. In a large
bowl combine the chick-peas, the onion, the tomato,
the olives, the bell pepper, and the parsley. In a
small bowl whisk together the oregano, the tarragon,
the basil, the lemon juice, the vinegar, the oil, the
garlic, and salt and black pepper to taste. Pour the
dressing over the chick-pea mixture and toss the salad
gently but thoroughly. Serves 6 to 8.



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