Moroccan style ChickPea Salad

chickpea salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup cooked drained and washed chick peas
1/4 cup raisins (soak in hot water 3 minutes)
1 red pepper diced small
1 tomato diced small
2 scallions diced
1/2 inch piece of raw fresh ginger (washed and peeled)
1/4 cup fresh mint chopped
2 tablespoons olive oil
juice of 1 lemon
3 tablespoons plain yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
salt and black pepper to taste
Grate the fresh ginger in a large bowl. Drain and squeeze out the raisins and add to bowl. add all other ingredients and stir to mix well. let sit in refrigerator for 15 minutes and serve. -christine

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