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Portuguese Chickpea Salad With Roasted Garlic
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- #19184
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 head garlic, papery outside husks removed
2 cans (15 ounce size) chickpeas, drained
1 tablespoon chopped fresh basil
2 tablespoons balsamic vinegar
3 medium tomatoes, cut into 1/2 inch dice
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
directions
Preheat oven to 425 degrees F. Slice 1/4 inch off top of head of garlic. Wrap garlic in foil.
In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool.
Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.
Recipe Source: "365 Ways to Cook Vegetarian"
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nutrition data
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