This salad has never lasted more than 24 hours in our house! Make sure you use fresh lemon and lime juice -- they're really the stars of this show.
For more terrific kosher recipes, visit my blog at www.morequicheplease.com.
(Recipe is adapted slightly from Gatherings.)
1 can chickpeas, drained and rinsed
2 carrots, peeled and finely chopped
½ red pepper, chopped
2 cloves garlic, minced
1 Tbsp red onion, finely chopped
1 Tbsp sesame seeds
3 Tbsp fresh parsley, finely chopped
⅓ cup , less 1 Tbsp olive oil
⅓ cup , less 2 Tbsp fresh lemon juice
2 Tbsp fresh lime juice
2 drops Tabasco sauce
1 pinch of salt
1 pinch of freshly ground pepper
1 dash of dried oregano
1 dash of dried basil
In a medium serving bowl, combine chickpeas, carrot, red pepper, garlic, and red onion. Sprinkle in sesame seeds and add parsley. Mix.
Drizzle olive oil and lemon and lime juices over the vegetables and add Tabasco sauce, salt, pepper, oregano, and basil. Mix again to spread seasonings evenly throughout.
If you like, cut up an extra lemon and lime and mix a couple wedges of each into the salad for decoration.