|
|
Foodgeek: |
|
Rating: |
   |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1-1/2 cups chickpeas, cooked
1 sweet red pepper, cored and julienned
2 to 3 romas or similar firm, meaty tomatoes, diced and seeded if necessary to prevent drippiness
2 scallions, julienned
2 tbsp. buttermilk
1 tbsp. lemon juice, with pulp
1 tbsp. wine or cider vinegar
1 tbsp. olive oil
1 clove garlic
2 tbsp. steamed fresh basil leaves
1 tbsp. pine nuts
Lettuce leaves, for serving, preferably red
|
Directions:
|
In a medium bowl combine chickpeas, pepper, tomato, and scallions. Pour buttermilk, lemon juice and pulp, vinegar, oil, and garlic into a food processor and process until thick. Then add basil and process again until leaves are minced. This can all be done by hand but will be less creamy-textured.
To toast pine nuts, heat a dry non-stick skillet over medium heat. Add pine nuts and sauté until toasted, approximately 2 minutes. Be careful not to let them burn.
Pour dressing over chickpea mixture and toss well to combine. Spoon onto lettuce leaves and sprinkle with pine nuts. Serve as a light lunch, with iced tea, crusty bread and wedges of melon.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
