Bean salads are popular across the Mediterranean and throughout the Middle East. Usually dressed with lemon juice, these dishes are ideal for the buffet.
1 can (425 grams) chick peas
1 tomato, chopped
1 can pimentos, rinsed and chopped (optional)
1/2 cup fresh parsley, chopped
1/4 cup chopped green onions
1 clove garlic
1/2 teaspoon paprika
1/4 teaspoon oregano
1/2 teaspoon salt
1. Turn the can of chick peas with their liquid into a saucepan and heat. This will enable the beans to absorb the dressing. Taste a few of the beans to check if they are of good quality. Unfortunately, several companies can a small dull-colored bean which is insufficiently cooked. If the beans taste too firm, simmer, covered, until more tender. Add extra water if they begin to dry out. (Even though they may improve in texture and flavor, they will usually not equal the tender large produce marketed by several companies. Hint: the better brands are usually packed into slightly larger cans, over 400 grams.)
2. Combine the chick peas with the remaining ingredients.
3. Pour on the Lemon Dressing and blend thoroughly. Stir several times before serving. Serve chilled or at room temperature.
Variations: Some cooks add cumin to this and every other chick pea dish. Substitute 1/2 cup drained sliced mushrooms for the pimento.
By Anne Marie Weiss-Armush
Recipe Reprinted by permission.
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This page created October 1999
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