|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
KOSHER SALAD RECIPES
|
|
| |
|
INGREDIENTS: |
-
1 Tbs. cumin seeds or
ground cumin
-
3 cups cooked chickpeas
-
2 bell peppers, red,
yellow or orange; cored, seeded and diced
-
1 red onion, diced
-
1 - 1" piece ginger,
peeled and minced, or more to taste
-
1 Tbs. sugar, optional
-
3 Tbs. fresh lemon juice,
or to taste
-
Salt and pepper to taste
-
Chopped fresh cilantro
leaves.
|
|
INSTRUCTIONS: |
-
In a dry pan,
toast cumin seeds over medium-low
heat until fragrant, about 2
minutes.
-
Grind to a powder
using a spice mill, food processor
or mortar and pestle.
-
If using ground
cumin, lightly toast.
-
In a large bowl,
toss all ingredients but cilantro.
(You can prepare dish up to this
point in advance; let sit for up to
2 hours.)
-
Taste and add
more salt, pepper or lemon juice if
you like, garnish with cilantro.
-
Serve.
YIELDS:
4 servings.
|
|
| Source:
Rabbi
Alan Ira Silver |
|
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
