- Serves: 6
- OCCASION: Easter
- Recipe Category: Salads
-
Products in this recipe:
Vegetable Stock Powder, Reduced Oil Greek Dressing, Lemon & Black Pepper Seasoning
You Will Need:
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.
Chickpea Salad with Lemon
One of our best salads that improves with standing. Home cooked chickpeas are better than tinned ones, but for convenience the good quality tinned ones work perfectly well.- Serves: 6
- OCCASION: Easter
- Recipe Category: Salads
-
Products in this recipe:
Vegetable Stock Powder, Reduced Oil Greek Dressing, Lemon & Black Pepper Seasoning
You Will Need:
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.