Lebanese Chickpea Salad
Author: wXHmheoF-cM
A delicious salad suitable as an appetiser or as an accompaniment to kebabs.
  • 400 g (14 oz) tin of chickpeas
  • 1 large onion, thinly sliced
  • 1 red capsicum, deseeded and chopped
  • 2 eggs
  • 1 garlic clove, crushed
  • 1 tbsp dried thyme
  • ½ tsp cumin seeds
  • 3 tbsp lemon juice
  • 6 tbsp olive oil
  • Salt
  • Pepper
  1. Boil the eggs in water for 10 minutes. Drain and cool in a bowl of cold water. Peel and chop roughly.
  2. 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.
  3. 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.
  4. Stir in the lemon juice and the drained chickpeas. Add the chopped egg and mix gently.
  5. Season, pour into a serving bowl and garnish with sprigs of parsley.
Calories: 310 Fat: 24.2 Sugar: 3.2 Fiber: 5.1 Protein: 7.5 Cholesterol: 81.8
Titli's Tips
Don’t be in a hurry to cook the onions. They should be soft, sweet and just very slightly brown.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/lebanese-chickpea-salad