Ingredients
Chick Peas ( boil your own or store bought low sodium kind)
2 cloves garlic (if you like garlic feel free to use more)
1 large carrot chopped but not to small
1/4 cup cilantro finely chopped.
Juice of 1 medium lemon or two small ones depending on which country your in :)
1/2 a teaspoon of sumac(spice with a lemony flavor derived from sumac berry. Easily available at Middle Eastern grocers)
1 Large Cucumber diced/cubed
1 red onion diced/cubed
1 cup small broccoli florets
2 Green onions finely sliced
Black pepper to taste (freshly ground best)
Salt to taste
2 tablespoons Virgin olive oil
Preparation
If using dried chickpeas, soak overnight and boil for about 2-3 hours with garlic (chopped) in the water as it imparts a wonderful taste to the chickpeas) If using canned, boil with the garlic too.(this saves a lot of time and rids them of the sodium they are packed in) Let the chickpeas cool. Add all the chopped ingredients together in a bowl and mix with olive oil, sumac, lemon, salt and black pepper. Then add cooled chickpeas. Refrigerate for an hour or so. Serve cold.
