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Fresh middle eastern chickpea salad

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
20 Mins

DIFFICULTY

INGREDIENTS2p4p
Chickpeas400 gr800 gr
Lebanese cucumber12
Tomato12
Red onion12
Lemon1/21
Garlic12
Coriander¼ bunch½ bunch
Parsley¼ bunch½ bunch
Spice mix (cumin, allspice)½ tbsp1 tbsp
Pita bread24
*Olive oil6 tbsp12 tbsp
*Vinegar (sherry, apple, balsamic)2 tbsp4 tbsp
*Sugar1 tbsp2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy406Kj
  Protein4.1g
  Fat, Total1.1g
  –  Saturated0.1g
  Carbohydrates15.9g
  – Sugars2.1g
  Sodium145g
  AllergensWheat

TOOLS: Fry pan, strainer, wooden spoon, 3 mixing bowls, whisk

METHOD

1

MIXING                             

Place in a bowl; vinegar, sugar, zest of lemon,  juice of ½ (1) lemon, olive oil 4 (8) tbsp, garlic (crushed with a knife, leaving the clove intact so it can be removed later) and salt & pepper ● whisk and set aside so flavors can blend

2

STRAIN & FRY                    

Strain the chickpeas ● place in a bowl with the spice mix and toss ● heat 2 (4) tbsp of olive oil in a large fry pan over medium heat ● fry the chickpeas for 3-4 minutes, stirring constantly ● transfer chickpeas to a bowl to cool

3

CUT & DICE                       

Finely dice onion ● slice cucumber and tomato into 1 cm pieces ● roughly chop the parsley and coriander ● mix all in a big bowl

4

MIXING                        

Remove the garlic from the dressing ● mix ¾ of the dressing with the chickpeas and salad ● taste salad and season with salt & pepper if needed

5

SERVE                                 

Place salad in bowls ● drizzle the remaining dressing over the top ● serve with the pita bread on the side

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.