Chickpea and Fresh Vegetable Salad
Serves 6A really good choice for vegetarians. Best to fry the chickpeas in a large frypan or in two separated batches. Take the salad to the picnic in three separate containers, chickpeas separate from fresh vegetables and dressing. Assemble just before serving.
CHICKPEAS
1 can (400g) chickpeas, drained
1½ t (7,5ml) ground cumin
1½ t (7,5ml) Ina Paarman's Masala Spice
Canola or olive oil
FRESH SALAD INGREDIENTS
½ English cucumber, cut into small blocks
1 cup cherry tomatoes, cut into halves or quarters
1 red pepper, cut into small blocks
1 small red onion, roughly chopped
½ cup (125ml) chopped parsley
Ina Paarman's Vegetable Spice
DRESSING
½ cup (125ml) Ina Paarman's Greek Vinaigrette
2 T (30ml) Ina Paarman's Coriander Pesto
ASSEMBLY
- Drain the chickpeas and toss with the cumin and Masala Spice. Heat about 3T (45ml) oil in a non-stick pan. When the oil is hot, add the chickpeas and fry at a medium/hot temperature, shaking the pan to cook evenly. When aromatic and lightly browned, drain and remove from the oil. Cool and keep in an absorbent paper lined, sealed container.
- Mix all the vegetables and parsley together. Season with Vegetable Spice.
- Mix the Greek Vinaigrette and Coriander Pesto.
- Dress the vegetables with the dressing and serve, topped with spiced chickpeas.
