Salad can be made a day ahead; keep, covered, in refrigerator. Recipe unsuitable to freeze or microwave.
Ingredients:
1 cup dried chick pea
1 large potato
2 tablespoons oil
1 clove garlic, crushed
2 teaspoons ground cumin
1 large tomato, chopped
2 small fresh green chilies, chopped
2 tablespoons chopped fresh coriander
2 tablespoons lime or lemon juice
1 teaspoon sugar
Procedure:
- Cover chick peas with water in large bowl, cover, stand overnight.
- Drain chick peas, rinse under cold water, drain.
- Remove from heat, cool to room temperature.
- Combine chick peas, potato, tomato, chilies, coriander, juice and sugar in large bown, toss gently. Serves 6.
