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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SPANISH RECIPES |
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| INGREDIENTS: |
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·
16 oz.
can Chickpeas*, rinsed and drained
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½ cup
Raisins, golden/yellow
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½ cup
Red Pepper, thinly sliced, roasted
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6
Kalamata Olives, pitted, sliced thin *KOSHER*
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¼ cup
Parsley, fresh, chopped
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2
Scallions, thinly sliced (√ very well for
infestation)
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3 Tbs.
Extra Virgin / Walnut Oil
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½ tsp.
Sea Salt
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¼ tsp.
Black Pepper, freshly ground
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6 cups
Arugula (alternative mixed baby greens or spinach) [√ for
infestation]
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| INSTRUCTIONS: |
1.
In a medium bowl, combine the
chickpeas, raisins, red pepper,
olives, parsley and scallions.
2.
Pour the olive oil over top and season
with the salt and pepper.
3.
Stir to combine.
4.
Refrigerate for 1 hour.
5.
Divide the greens among 4 bowls.
6.
Top with the chickpea salad.
YIELDS:
4 servings.
CHEF’S NOTE: Instead of using
canned chickpeas/garbanzo, cook your
own, as I did.
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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