Chick pea salad with cumin and dill
This is a great summer starter and it also makes a nice side dish for grilled meat or fish. The cumin adds a slightly exotic flavor with Middle Eastern overtones.
1 cup dried chick peas
2 cups boiling water
1 tsp. sea salt or table salt
2 tbsp. freshly squeezed lemon juice
4 tbsp. extra virgin olive oil
freshly ground black pepper
1/4 tsp. cumin
1 tbsp. chopped fresh dill
Place the chick peas in a bowl and pour the boiling water over them. Allow to swell for about an hour.
Now put a big pot of water on the stove to boil. Add the sea salt. Drain the chick peas and add them to the boiling water. Cook for an hour, or until the chick peas are just tender. Drain into a colander.
In a medium bowl, make a sauce of the lemon juice, olive oil, pepper and cumin. Taste and add more salt if necessary. Add the chick peas and chopped dill and stir. Serves 3-4.
This is a very tempting-looking recipe! Can you cut corners & just make it with tinned (pre-cooked) chick peas? Thanks.
You won’t get the same result with tinned chick peas because they are never al dente. But try it, and let us know how it turns out.
I confess I made it with canned chickpeas the other night, after the recipe was posted. It was delicious! I may have been lucky in the brand I bought because they were not at all mushy, in fact they were al dente. I’m going to do it from dry chickpeas next time, though.
Thanks, Anne. Good to know!
Yum! I’d never thought of combining cumin and dill — but what a delicious idea! Enjoy your summer bounty, Meg!