Crunchy Chickpea Salad
200200 g Country Range Dried Chick Peas
120120 g Country Range Sundried Tomatoes, slivered
1/2 1/2 cup Country Range Sultanas
1/2 1/2 cup Country Range Pecan Nuts, roughly chopped
2 2 tbsp olive oil
juice of 1 lemon
1 1 tsp fresh dill, chopped
salt and pepper
- 1Soak the chick peas overnight in 3 times their volume of water then rinse, drain and cover in a pan of freshly boiled water.
- 2Simmer until tender (for about an hour), adding marinated vegetables such as aubergine for extra depth of flavour.
- 3Drain, rinse and cool, add mix together with the chopped and prepared sultanas, pecans and sundried tomatoes.
- 4Serve on a bed of fresh iceberg lettuce, alone or as a tasty accompaniment to grilled chicken.