Oriental chickpea salad

Name: Oriental chickpea salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 10 Stem(s) Mint; 6 Stem(s) flat leaf parsley; 2 red onions; 160 g cherry tomatoes; 1 untreated lemon; 1 Cardamom capsule; 1 small chili pepper; 5 TABLESPOONS Olive oil; 3 TABLESPOONS pale balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
10 Stem(s) Mint
6 Stem(s) flat leaf parsley
2 red onions
160 g cherry tomatoes
1 untreated lemon
1 Cardamom capsule
1 small chili pepper
5 TABLESPOONS Olive oil
3 TABLESPOONS pale balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Drain the chickpeas. Wash mint and parsley and dab dry. Pluck mint leaves, except for 4, from the stalks. Pluck the parsley from the stalks. Place the mint, parsley and peas in a bowl. Peel the onions, cut them in half lengthwise and cut into strips.
2
Wash and halve the cherry tomatoes. Put onions and cherry tomatoes in the bowl. Wash lemon and grate peel. Halve the lemon and squeeze. Crush cardamom and chop coarsely. Wash the chilli, cut in half lengthwise and remove the seeds. Cut the pod into strips. Add lemon zest, cardamom, chilli, oil and vinegar to the lemon juice. Whisk everything thoroughly. Season to taste with salt, pepper and sugar. Add the vinaigrette to the salad and mix everything together. Flavour again.
3
Cut the pod into strips. Add lemon zest, cardamom, chilli, oil and vinegar to the lemon juice. Whisk everything thoroughly. Season to taste with salt, pepper and sugar. Add the vinaigrette to the salad and mix everything together. Flavour again. Arrange salad and garnish with mint. Flatbread tastes good with it