Chick Pea and Capers

  • 1 cup chick peas (garbanzos), soaked 8-10 hours
  • 3 inches kelp or kombu
  • 3 cups of water
  • 1 cucumber, peeled and deseeded, diced
  • 1 tbsp. capers
  • 1/2 small red onion, diced
  • 2 tbsp. fresh dill or 1/2 tbsp. dried dill
  • 2-3 tbsp. olive oil
  • Juice and zest of 1 lemon
  • Sea salt
  • Black pepper

Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil.  Reduce heat, cover and simmer 1 hour and 15 minutes. Add 1 tsp. sea salt and continue cooking for and additional 30-45 minutes or until chickpeas are soft. Strain chickpeas and let cool. Mix cooked chickpeas with cucumber, onion and capers. Combine olive oil, lemon juice and zest, dill, and sea salt and pepper to taste.  Toss salad with dressing.