Cumin and Coriander Chickpea Salad recipe

16 servings

2 cloves garlic, minced

1/4 teaspoon salt

1/2 cup olive oil

2 tablespoons fresh lemon juice

2 teaspoons white wine vinegar

1 1/2 teaspoons grated fresh ginger root

1 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

4 (19 ounce) cans garbanzo beans, drained

2 yellow bell peppers, seeded and chopped

1 bunch green onions, thinly sliced

1/2 cup finely chopped fresh cilantro

In a bowl, crush together the garlic and salt.

To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.

In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro.

Mix in the dressing.

Cover, and chill in the refrigerator 8 hours, or overnight.