Salade De Pois Chinche (Chick Pea Salad)
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Salade De Pois Chinche (Chick Pea Salad)
  Salad    Peas  
Last updated 6/12/2012 1:21:08 AM. Recipe ID 53206. Report a problem with this recipe.
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      Title: Salade de pois chinche (chick pea salad)
 Categories: None
      Yield: 6 Servings
 
    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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Recipe ID 53206 (Apr 03, 2005)

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