Chick Pea Salad

1 bag (1 lb.) dry chick peas
16 potatoes, pared, cut into 1/2" cubes
3 lg. carrots, pared, cut diagonally into 1/2" thick slices
4 lg. onions, sliced into 1/2" thick rounds
1/4 c. chopped garlic
1/2 c. olive oil
1/3 c. red wine vinegar
1 tsp. salt
1 tsp. pepper
1/2 c. chopped fresh dill

Pick over, sort, wash beans. Cover with water in bowl. Refrigerate overnight. Drain chick peas. Cook in boiling salted water 35 minutes. Add potatoes and carrots; boil 10 minutes or until chick peas are tender. Drain into large bowl. Saute onion and garlic in olive oil until tender; add to warm chick peas. Stir in vinegar, salt, pepper and dill. Serve warm or at room temperature over greens. Serves 8.

Chick Pea Salad printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.