Lebanese Chickpea Salad
A delicious salad suitable as an appetiser or as an accompaniment to kebabs.
  Serves:  4 as a side salad       Print   FavoriteLoading Add to My Favourites
  • 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.
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
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%
Percent Daily Values based on a 2,000 calorie diet.