2 cloves garlic, minced
1/4 t salt
1/2 c olive oil
2 T fresh lemon juice
2 t white wine vinegar
1 1/2 t grated fresh ginger root
1 t ground cumin
1/4 t ground cayenne pepper
4 (19 ounce) cans chickpeas, rinsed and drained
2 yellow capsicums, seeded and chopped
1 bunch spring onions, thinly sliced
1/2 c finely chopped fresh coriander
In a bowl, crush the garlic and salt. Mix in the olive oil, lemon juice, vinegar, ginger, cumin and cayenne pepper. In a separate bowl, stir together the chickpeas, capsicum, spring onion and coriander. Mix in the dressing. Cover and chill in the fridge 8 hours or overnight.
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