Publications
Hoem Magazine
Prep Time: 00:45
Servings: 6
Cooking Time: 00:20
Ingredients
- 2x 410g - cans of chickpeas
- 80ml - olive oil
- 1 - red onion, finely chopped
- 2 - large garlic cloves, finely chopped
- 250g - baby Roma tomatoes, halved
- 1/2 - cucumber, cut into small cubes
- - large handful each of Italian parsley, coriander and mint, chopped
- - VINAIGRETTE:
- 125ml - olive oil
- 60ml - white wine
- - vinegar
- 5ml - mustard
- 1 - garlic clove, finely chopped
- 5ml - honey
Method
Healthy. Easy. Delicious. What's not to love?
Drain and rinse the chickpeas under cold water.
Heat the olive oil in a saucepan and sauté the onion until soft and glossy. Add the chickpeas and stir through. Remove from the heat and set aside to cool.
Stir the tomatoes, cucumber, parsley, coriander and mint through the chickpeas. Prepare the vinaigrette by mixing all the ingredients and then pour this over the salad ingredients. Mix through, cover the salad and refrigerate until needed.
Heat the olive oil in a saucepan and sauté the onion until soft and glossy. Add the chickpeas and stir through. Remove from the heat and set aside to cool.
Stir the tomatoes, cucumber, parsley, coriander and mint through the chickpeas. Prepare the vinaigrette by mixing all the ingredients and then pour this over the salad ingredients. Mix through, cover the salad and refrigerate until needed.
