Cumin and Coriander Chickpea Salad


2 cloves garlic, minced
1/4 teaspoon salt
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
1 1/2 teaspoons grated fresh ginger root
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
4 (19 ounce) cans garbanzo beans, drained
2 yellow bell peppers, seeded and chopped
1 bunch green onions, thinly sliced
1/2 cup finely chopped fresh cilantro


In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.

In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.