Wednesday 17 October 2012

Tunisian Chickpea Salad

Spicy flavoursome protein packed chick pea salad dressed with olive oil, mint and aromatic spices.


1 can of precooked white chickpeas drained
1 tablespoon sun dried tomatoes(in oil) finely diced
1 tablespoon finely diced red and green peppers
1 tablespoon fresh finely chopped coriander
1 shallot finely chopped


1 tablespoon white vine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon dried mint
1/ 2 teaspoon chilli flakes
1/4 teaspoon garlic powder
1 tablespoon lemon juice


1. In a large bowl add the cooked chickpeas, shallot, peppers, half the coriander and sun dried tomatoes and mix together.
2. In a jar with a lid add the vinegar, olive oil, salt, mint, garlic powder, chilli flakes and lemon juice . Close the lid and shake the jar to combine the dressing.
3. Pour the dressing over the chickpea salad and toss to coat everything with the dressing.
4. Cover the salad and chill for 30 minutes to let the flavours infuse into the salad.
5. After 30 minutes transfer to a serving dish and garnish with remaining coriander.
Serve with toasted pitta bread.

Submitting  to:
 Flavours of Tunisia event by


"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to motivate.”
Thank you for taking the time to post "that kind word" its very inspiring.

Please DO NOT leave your site URL in comment section. Any spam comment using this space as free advertising will be PROMPTLY deleted as will all anonymous comments.

If you enjoyed your visit and would like regular updates please take a moment to join my email list.
If you leave a question that needs answering please make sure your profile has an email ID enabled so I can reply to it.

Related Posts with Thumbnails