Monday, February 18, 2013

Savoury Chickpea Salad

This is a tweaked recipe from the Home, December 2010 magazine. A great vegetarian salad.

1 red onion finely chopped
2 tbl olive oil
2 cans chickpeas
200g baby tomatoes, halved
1/2 cucumber, cut into cubes
large handful of Italian parsley chopped

120ml olive oil
50ml white wine vinegar
1 tsp mustard
1 garlic clove, crushed
1 tsp honey

  1. Drain and rinse the chickpeas under cold water.
  2. Heat the olive oil in a saucepan and saute the onion until soft and glossy. Add the chickpeas and stir through. Set aside to cool.
  3. Prepare the vinaigrette by mixing all the ingredients.
  4. Place the chickpeas, tomatoes, cucumber and parsley in a salad bowl.
  5. Pour the vinaigrette over the salad. Mix through, cover the salad and refrigerate for at least 2 hours.

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