Arnold
Lara MChickpea and Tomato Salad Recipe
October 23rd 2006 11:56
Ingredients:
150 Grams Dried Chickpeas
1 Dozen Baby Tomatoes
2 Pieces of Grilled Pita
1 Small Bunch of Rocket
1 Cup of Peas
1 Avocado
1 Bunch of Asparagus
100 Grams of Feta
7-10 Mint Leaves
Oil
Salt
Pepper
Method:
Soak the chickpeas in a bowl of water overnight. Thus you will obviously need to pre-plan a night in advance. In the absence of time you can alternatively use canned chickpeas but they probably won’t taste as good in a salad.
The next day boil the chickpeas in a pan for about thirty to forty minutes until soft. Take the two pieces of pita bread and place them under the grill at approximately 150 degrees Celsius for five minutes, though watch them and ensure they don’t burn. They should be crispy and easily crumbled. Meanwhile cut the asparagus into three centimetre lengths and lightly grill it in a frying pan for five minutes or until fragrant.
Roughly chop the baby tomatoes and fetta and slice the avocado, adding all to a large serving bowl. Wash the rocket and mint leaves and chop them very roughly, then add them to the bowl. Shell the peas then add them with the chickpeas and asparagus and toss the salad vigorously. Take the pita bread and crumble it over the top, then add oil, salt and pepper to taste.
150 Grams Dried Chickpeas
1 Dozen Baby Tomatoes
2 Pieces of Grilled Pita
1 Small Bunch of Rocket
1 Cup of Peas
1 Avocado
1 Bunch of Asparagus
100 Grams of Feta
7-10 Mint Leaves
Oil
Salt
Pepper
Method:
Soak the chickpeas in a bowl of water overnight. Thus you will obviously need to pre-plan a night in advance. In the absence of time you can alternatively use canned chickpeas but they probably won’t taste as good in a salad.
The next day boil the chickpeas in a pan for about thirty to forty minutes until soft. Take the two pieces of pita bread and place them under the grill at approximately 150 degrees Celsius for five minutes, though watch them and ensure they don’t burn. They should be crispy and easily crumbled. Meanwhile cut the asparagus into three centimetre lengths and lightly grill it in a frying pan for five minutes or until fragrant.
Roughly chop the baby tomatoes and fetta and slice the avocado, adding all to a large serving bowl. Wash the rocket and mint leaves and chop them very roughly, then add them to the bowl. Shell the peas then add them with the chickpeas and asparagus and toss the salad vigorously. Take the pita bread and crumble it over the top, then add oil, salt and pepper to taste.
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