Lebanese Chickpea Salad

A delicious salad suitable as an appetiser or as an accompaniment to kebabs.

Nutrition Facts

Servings: 4 as a side salad

Amount Per Serving % Daily Value*

Calories 310 15%

Calories from Fat 217

Total Fat 24.2g 37%

Saturated Fat 3.7g 18%

Unsaturated Fat 19.3g

Trans Fat 0.0g

Total Carbohydrate 17.8g 5%

Dietary Fibre 5.1g 20%

Sugars 3.2g

Protein 7.5g 15%

Cholesterol 81.8mgs 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Instructions

Boil the eggs in water for 10 minutes. Drain and cool in a bowl of cold water. Peel and chop roughly.
Heat the oil in a pan and sauté the onion and garlic gently for about 10 minutes until the onions start to take on colour.
Add the capsicum, thyme and cumin seeds. Cook for a further 2 minutes before scraping the entire contents of the pan into a mixing bowl.
Stir in the lemon juice and the drained chickpeas. Add the chopped egg and mix gently.
Season, pour into a serving bowl and garnish with sprigs of parsley.

Titli’s Tips

Don’t be in a hurry to cook the onions. They should be soft, sweet and just very slightly brown.