Chick Pea and Capers

  • 1 cup chick peas (garbanzos), soaked 8-18 hours with a piece of kombu or kelp
  • 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 ½ hour.  Strain chickpeas and let cool. Mix cooked chick peas with cucumber, onion and capers. Combine olive oil, lemon juice and zest, dill, and sea salt and pepper to taste.  Toss salad with dressing.