Recipe

Chick Pea And Parsley Salad With Toasted Pine Nuts Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 8 months ago This is a Lebanese mountain recipe. It can be served as an appetizer, side dish for grilled meats, or a light lunch on it's own.. Stuff a pita with Tabbouleh and spoon this on top... Note: Do not use salt when cooking chick peas (or any dried... More Prep:20m Cook:90m Servings:8	Jimrug1
	garbanzos chickpeas salads beansalad middleeastern mediterranean vegan vegetarian

Keni's version :)

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Ingredients

1 cup dry Chick Peas soaked overnight drained

1/8 Tsp Baking Soda

1 Cup chopped Scallions

2 cups Flat Leaf Parsley, finely chopped

3/4 cup Tomatoes, finely chopped

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Dressing:

1/2 cup Olive Oil, divided

1/2 cup Fresh Lemon Juice

1/2 cup Chick Pea Juice

1 Tsp Salt or more to taste. Fresh ground Black Pepper to taste.

2 cloves Garlic crushed

2 Tbls Tahini

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Topping:

3 Tbls Pine Nuts

Chopped Scallions (A Tablespoon or so from above)

Chopped Parsley ( A Tablespoon or so from above)

Directions

Soak Chick peas overnight in enough water to cover by 3 fingers. Add the Baking Soda and cook Chick Peas in soaking liquid 1 - 1 1/2 hrs or until tender. Drain very well, Reserve 1/2 cup of liquid. Set aside.

Heat 2 Tbls of the above Olive Oil over medium high, fry Pine Nuts until golden brown. Remove pinenuts and drain on paper towels.

Return any frying oil back to the 1/2 cup of Oil. Set aside.

Combine Chick Peas, Tomatoes, Parsley, and Scallions.. Tossing gently but well.

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Dressing:

Crush Garlic in Salt to a paste, Add to Tahini. Combine with Lemon Juice, Remaining Oil and 1/2 cup of the Chick Pea Juice in a Jar. Shake well.

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Add dressing to Chick Pea mixture and toss well. Adjust salt and pepper.

Transfer to a serving bowl and chill at least 30 minutes .( Idealy up to 2 hrs.)

Bring to room temperature and top with toasted Pine Nuts. Garnish with Scallions and Parsley.

Serve as a side with Chicken, Lamb, or Beef Kababs. Or in a Pita w/ meat or Tabouleh.

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Comments

grandmommy 1 year, 8 months ago said:
Once again I like the flavors and ease of this one. Thanks again. Saved. Good one for in a hurry meal. The amount of lemon in this is great. I know this one has great flavor too. Have my 5 with pleasure!

lunasea 1 year, 8 months ago said:
Hey Jim! Just wanted you to know that I am eating your salad right now. I brought some for lunch....and it is so delicious. Wow. I want to try your stuffed pita with this salad and Tabbouleh. I know that will be heavenly and I love tabbouleh. Thanks so much...now what shall I make next? Hmmm.

Hope you're having a great day...
Vickie

juels 8 months, 3 weeks ago said:
Made this for the "Recipe swap". It came out really good! Reminds me of tabbouli salad. Very fresh taste, will be great in summer especially. The pine nuts added nice buttery flavor. I only used about 1/2 dresssing, stored the other half away to have with salads. Added a picture.

ambus 8 months, 2 weeks ago said:
My mouth is watering just reading this...That sounds divine!We make something similar to this with tamarind paste.Thanks for a wonderful post.

keni 8 months, 2 weeks ago said:
Okay, Jim...I picked this up in the recipe swap as a side to a blackened tilapia I also got from a swap! They went GREAT together! The freshness and citrusy hint in this complimented the spicy fish perfectly, even if they are of totally different areas of the globe! :) I have no idea if I chopped the tomatoes and the parsley fine enough to be "authentic", but I did use flat leaf...the only change I had to make was to use green onions cus I couldn't find any scallions I was happy enough with. I used the full amount of dressing, and it was plenty, but not overmuch. Really enjoyed this and the texture and taste of the pinenuts were a perfect finish! Thank you for the addition. :)

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