Chickpea And Tomato Salad. . . .

I have always associated chickpeas with Indian - or, at the very least, Far Eastern - cooking, so when I was asked to come up with a recipe for the above I had to plump for one with some such influence. This is an incredibly simple, yet flavoursome dish, including fenugreek, which I am aware is not one of the most widely recognised herbs. If you happen to be one of those fortunate people with access to the fresh variety, substitute the quantity in the recipe for 1 tsp of finely chopped leaves.

Ingredients

2 tbsp of chickpeas

1 large tomato (deseeded and roughly chopped)

1 tsp of coriander, or cilantro in the US (roughly chopped)

1/4 tsp of dried, powdered fenugreek

1 clove of garlic (crushed)

Splash of extra virgin olive oil

Salt/freshly ground black pepper

Method

Simply combine all of your ingredients in a glass mixing bowl, cover and refrigerate for one hour. Your salad is then ready to serve.

. . . . . . . . . .

Originally Syndicated via RSS from Healthy Recipes

Healthy recipes     Add to Onlywire   

Leave a Reply