Fresh middle eastern chickpea salad
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 20 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Chickpeas | 400 gr | 800 gr |
| Lebanese cucumber | 1 | 2 |
| Tomato | 1 | 2 |
| Red onion | 1 | 2 |
| Lemon | 1/2 | 1 |
| Garlic | 1 | 2 |
| Coriander | ¼ bunch | ½ bunch |
| Parsley | ¼ bunch | ½ bunch |
| Spice mix (cumin, allspice) | ½ tbsp | 1 tbsp |
| Pita bread | 2 | 4 |
| *Olive oil | 6 tbsp | 12 tbsp |
| *Vinegar (sherry, apple, balsamic) | 2 tbsp | 4 tbsp |
| *Sugar | 1 tbsp | 2 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 Grams | |
| Energy | 406Kj |
| Protein | 4.1g |
| Fat, Total | 1.1g |
| – Saturated | 0.1g |
| Carbohydrates | 15.9g |
| – Sugars | 2.1g |
| Sodium | 145g |
| Allergens | Wheat |
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.