2 cups chickpeas
1 onion, finely chopped
3 garlic cloves, chopped
4 tablespoons olive oil
2 lemons, juice of
3 tablespoons vinegar
1 teaspoon cumin
1 pinch salt
Directions:
1
Soak the chickpeas (if they are not canned) in water for 12 hours. If you use canned garbanzo beans then skip this step and step 2 as here in Egypt we buy raw chickpeas.
2
Boil the chickpeas in hot water till totally cooked; drain and set aside till it cools down.
3
In a big bowl, mix the olive oil, vinegar, cumin, salt and lemon; mix very well.
4
Add the chopped onion and garlic; mix thoroughly and set aside for 20 minutes.
5
Add the chickpeas; mix well and enjoy
1 onion, finely chopped
3 garlic cloves, chopped
4 tablespoons olive oil
2 lemons, juice of
3 tablespoons vinegar
1 teaspoon cumin
1 pinch salt
Directions:
1
Soak the chickpeas (if they are not canned) in water for 12 hours. If you use canned garbanzo beans then skip this step and step 2 as here in Egypt we buy raw chickpeas.
2
Boil the chickpeas in hot water till totally cooked; drain and set aside till it cools down.
3
In a big bowl, mix the olive oil, vinegar, cumin, salt and lemon; mix very well.
4
Add the chopped onion and garlic; mix thoroughly and set aside for 20 minutes.
5
Add the chickpeas; mix well and enjoy
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