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1 To 4 cloves garlic, to

Taste, chopped 4 T Fresh lemon juice

1 T Capers including the brine

4 T Chickpeas

4 T Additional chickpea can or

Cooking liquid 2 t Tamari, or to taste –

Depends on salt in beans x Additional capers for Garnish x Pepper x Croutons (optional) x Romaine lettuce Blend everything except the last three items until only tiny pieces of chickpea are visible. (I used a Braun hand-blender). Toss Romaine lettuce with mixture. Garnish with the capers and fresh ground black pepper and croutons. Makes somewhere around 1 cup. Posted by “Catherine A. Foulston” <CATHYF@WINDROSE.RICE.EDU>to the Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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