Chick-Pea Salad

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups(two 1-pound cans) chickpeas
  • ¼ cup lemon juice
  • ¼ cup red-wine vinegar
  • ¾ cup peanut oil
  • ¾ cup olive oil
  • 1 garlic clove, finely minced
  • ¼ cup finely chopped green onions
  • 2 tablespoons finely chopped parsley

Method

  1. Drain the chick-peas thoroughly. Combine the remaining ingredients and stir well. Add the chick-peas.

  2. Let marinate in the refrigerator for two or three hours. Serve on beds of Boston lettuce leaves, sprinkled with additional chopped parsley. Leftover chick-peas may continue to marinate in the refrigerator for several days.

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