Cumin and Coriander Spiced Chickpea Salad

For the dressing
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt

1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
1/2 cup olive oil

four 19-ounce cans chick-peas, rinsed and drained well
2 yellow bell peppers, chopped fine
1 small bunch of scallions, sliced thin
1/2 cup finely chopped fresh coriander, or to taste

Make the dressing:

In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

Serves: 8

Source: Epicurious.com, Gourmet, September 1993

Prepared by: Stacey for the February 2001 meeting.