Crunchy Chickpea Salad

Prep Time

-

Cook Time

-

Portion(s)

4-6

meal salad, pulses
ingredient starter
ingredients

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

Multiply by
method
  • 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.