Jerusalem: A Cookbook
Tags: vegan
Recipe Reviews
Zosia from Toronto, ON
Excellent, bright tasting salad – chopped fresh herbs and crunchy vegetables are dressed with a simple lemon juice-sherry vinegar – olive oil dressing and then topped with warm chickpeas. I liked the addition of the lemon rind to the dressing…..I think I’ll do that with all of my lemon juice dressings as it really enhanced the lemon flavour.
I didn’t follow the cooking directions for the chickpeas as I had some that I had cooked and frozen. I think rinsed canned chickpeas would work in this recipe but you may want to cut back on the salt.
Though the salad was best when the chickpeas were still warm, it was still delicious after they had cooled. It offered a great balance of textures and flavours (though my vegetarian daughter thought it could use some heat).
This dish serves 4 as a main meal.
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