You Will Need:

Main Dish

2 x 400 g tins chickpeas
1 lemon, grate the zest and reserve. Cut off the skin and white pith
¼ cup (60 ml) finely sliced chives
¼ cup (60 ml) Ina Paarman's Reduced Oil Greek Dressing
2 cloves of garlic, finely chopped
1 t (5 ml) ground cumin
Ina Paarman's Lemon & Black Pepper Seasoning to taste

Main Dish

2 x 400 g tins chickpeas
1 lemon, grate the zest and reserve. Cut off the skin and white pith
¼ cup (60 ml) finely sliced chives
¼ cup (60 ml) Ina Paarman's Reduced Oil Greek Dressing
2 cloves of garlic, finely chopped
1 t (5 ml) ground cumin
Ina Paarman's Lemon & Black Pepper Seasoning to taste

Method:

When using tinned chickpeas

Drain off the liquid. Slice and dice the skinned lemon.

Add chives, Dressing, garlic, cumin and chickpeas.

Taste for seasoning and garnish with reserved lemon zest.

Home cooked chickpeas

Start the night before by putting the chickpeas in a biggish stainless steel saucepan.

Add enough water so that the chickpeas are well covered by about 2 cm of water. Stir in the bicarbonate of soda and leave to soak overnight.

Drain the chickpeas.

Cover with clean cold water and place on a high heat.

Add Vegetable Stock Powder.

Bring to the boil and reduce the heat. Simmer for ± 2 hours, until chickpeas are very soft but still retain their shape.

Drain.

Use 2 cups (500 ml) for the salad and freeze the rest.