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Easy
Published 2000
Chickpeas are a favourite in cooked dishes, salads and dips. This salad derives its name from the boiled, spicy chickpeas vendors used to sell to passers-by in newspaper cones. Those were the days preceding pre-packaged crisps and imported junk food.
Though high in proteins and vitamins, this salad is mostly popular because it can fill hungry mouths on a small budget. The acrid and slightly bitter taste of the cumin is an important addition to the otherwise bland chickpeas. For maxi
