Chick peas are a stable item in my cupboard. I keep the dry legumes as well as ready boiled tins. The tins come in handy for making curries as well as salads. You can also make hummus from the chick peas. I usually use chick peas to make a curry or falafels and today, I am using them in a salad and get all the benefits of the proteins in them
- 1 cup boiled chick peas
- ½ red pepper
- ½ yellow pepper
- 3-4 radishes
- 1 onion
- 2-3 iceberg salad leaves
- 2-3 sprigs of fresh mint
- 2 teaspoons of dried basil
- 2 teaspoon of lo salt (one to use when boiling the chick peas)
- 1 teaspoon of pepper
- 2-3 tablespoons of olive oil
- 1 tablespoon lemon juice
- 1 tomato
8. When ready to serve, chop the onion finely and add to the salad. At this stage, you can also add feta cheese if you like it. Taste and add any seasoning if necessary.
9. Serve as a starter with papadums and mango chutney.
More recipes using chickpeas from my blog are:
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