Lebanese Chickpea Salad
A delicious salad suitable as an appetiser or as an accompaniment to kebabs.
Ingredients
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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.
Nutrition Facts
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
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Amount Per Serving
% Daily Value
Total Carbohydrate 17.8g
5%
Dietary Fibre 5.1g
20%
Sugars 3.2g
Protein 7.5g
15%
Cholesterol 81.8mgs
27%
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