Ingredients

• 2 tablespoons fresh lemon juice
• 2 tablespoons white-wine vinegar
• 2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
• 1 1/2 teaspoons grated peeled fresh gingerroot
• 1 teaspoon ground cumin, or to taste
• 1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
• 1/2 cup olive oil
• four 19-ounce cans chick-peas, rinsed and drained well
• 2 yellow bell peppers, chopped fine
• 1 small bunch of scallions, sliced thin
• 1/2 cup finely chopped fresh coriander, or to taste

Browse by ingredient

Instructions

1. In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.