Chick Pea And Parsley Salad With Toasted Pine Nuts
From jimrug1 16 years ago
- 90 minutes to make
- Serves 8
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 bean) it toughens the skins and leaves them with a grainy texture. Read more To counteract any hard minerals in your tap water, add a little baking soda.. See less
Ingredients
- 1 cup dry Chick peas soaked overnight drained shopping list
- 1/8 Tsp baking soda shopping list
- 1 Cup chopped scallions shopping list
- 2 cups flat leaf parsley, finely chopped shopping list
- 3/4 cup tomatoes, finely chopped shopping list
- ***************** shopping list
- Dressing: shopping list
- 1/2 cup olive oil, divided shopping list
- 1/2 cup fresh lemon juice shopping list
- 1/2 cup Chick pea juice shopping list
- 1 Tsp salt or more to taste. fresh ground black pepper to taste. shopping list
- 2 cloves garlic crushed shopping list
- 2 Tbls tahini shopping list
- ************ shopping list
- Topping: shopping list
- 3 Tbls pine nuts shopping list
- Chopped scallions (A Tablespoon or so from above) shopping list
- Chopped parsley ( A Tablespoon or so from above) shopping list
How to make it
- 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.
- ***********************
- 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.
- ***********************
- 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.
The Rating
Reviewed by 7 people-
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!
grandmommy
in Nashville loved it
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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. T...more
lunasea
in Orlando loved it
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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...more
juels
in Clayton loved it
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