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.