Chick Pea Salad

I love chickpeas – they are filled with fibre and goodness.

This recipe is so fast and easy that is has become a favourite of mine. Perfect for a weeknight dinner, or entertaining as it accompanies any meat really well !



Recipe found: Gourmet Traveller 

500 gm dried Kabuli chickpeas, soaked overnight in cold water (see note)
golden shallots, finely chopped 
250 ml (1 cup)extra-virgin olive oil 
125 ml (½ cup)lemon juice 
garlic clove, finely chopped 
1 cup eachcoarsely chopped mint, coriander and flat-leaf parsley
To serve: crusty bread (optional)
Drain chickpeas and cook in a saucepan of boiling water until tender (20-30 minutes). Drain, then transfer to a bowl, add shallot, oil, lemon juice and garlic, season generously to taste, then toss to combine.
Just before serving, add herbs, toss to combine and transfer to plates. Serve with crusty bread.

Note: Kabuli chickpeas are small and tender; we’ve used them in this recipe because they cook in less time than ordinary chickpeas. Theyíre available from select delicatessens. If they’re unavailable, substitute canned chickpeas; just drain, rinse and then cook them in boiling water for 2-4 minutes to warm them through first.


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