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Chick Pea Salad with Garlic and Cumin Vinaigrette

Recipe by Alison Vipond, presented at the Club on 3 June 1998.

Combine the chick peas and onion in a bowl. For the vinaigrette, whisk the oil with the garlic, lemon, jalapeno chilli, herbs, vinegar, salt and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.


The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 19 Jun 1998 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).