Legumes

Chick Pea Salad

2 cups dry chick peas
5 cups water
1 diced onion
1 diced stalk of celery
1/8 cup olive oil
1/3 cup tamari or liquid aminos
½ tsp garlic powder
½ tsp cumin powder
¼ tsp oregano
¼ tsp sea salt

Place chickpeas in pressure cooker and cook for 1½ hours. Or soak the chickpeas for 5 hours in enough water to cover, then drain water when ready to cook. Place chickpeas in a large pot with 5 cups of water and cook over medium heat for 2½ hours, until soft. Drain the chickpeas, reserving the stock for making dressings and soups. Mash the chickpeas, mix the oil in, add the remaining ingredients and mix well, until creamy. If dry, add some of the stock or a little more oil. Chill and serve. Serves 4-6. (Adapted from Vegan Nutrition by Michael Klaper, MD.)