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chickpeas tomato cucumber red onion jalapeno extra-virgin olive oil vegetable oil lemon juice ground cumin cayenne pepper mango salt
Viewed: 27 - Published at: 2 months agoIngredients
- 1 cup dried chickpeas (about 5 ounces), soaked overnight and drained
- 1 medium tomato, cut into 1/2-inch dice
- 1/2 cup diced cucumber (1/2 inch)
- 1/2 small red onion, finely diced
- 1/2 jalapeno, seeded and minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried mango powder, optional (see Note)
- Salt
Method
- In a large saucepan, cover the chickpeas with 4 inches of water.
- Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.
- In a large bowl, combine the tomato, cucumber, red onion, jalapeno, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder.
- Add the chickpeas and season with salt.
- Serve at room temperature or slightly chilled.
