I cannot say that I’m crazy about chick peas but I tried this recipe out when I bought Jacques Pepin’s The Short-Cut Cook and I tried it out of curiousity as I had some leftover coriander from another recipe.
The flavour is remarkably tasty, a little zest and creamy. It’s best served the next day. If you’re not crazy about coriander, this side will change your mind. I offer it with a summer BBQ with chicken & ribs and you soon will too!
1 can (16 oz) chick-peas, drained & rinsed
3 tbsp hot red salsa
3 tbsp mayonnaise
3 green onions, cleaned & minced fine
1 large clove garlic, minced
1/4 cup coarsely chopped coriander
1/4 tsp salt
- Mix all the ingredients together and served at room temperature.
Of course I’m biased because I love coriander and mayo both, but I think it sounds fantastic.
this sounds good! i just found you through Nicole’s post linking to your roasted red pepper preservation method and subbed you in my bloglines right away. your recipes look great and i can’t wait to try some!
Kayln, this salad is good be it summer or winter.
Singinole, welcome to my lil’ food world and let me know how the recipes turn out!
A creamy salad-version, interesting, I usually use Michael Chiarello’s recipe which us more like a vinegrette.
This sounds great! I love both chick peas and coriander – in a creamy sauce! Sounds great!
Not a huge fan of mayo based salads, but I love cilantro and chickpeas, may be worth a try :)
Katerina, the salsa cuts the mayo…and leaves one with a pleasant surprise in the taste.;)