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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a good salad as it can be made the day before. If you don't want to cook use 2 400gr tins chickpeas. I can't remember where I got this recipe. Ingredients:
300 g dried garbanzo beans |
250 g cherry tomatoes, halved |
1 large green cucumber, seeded, chopped coarsely (400g) |
2 stalks celery, chopped coarsely |
1 medium red onion, chopped finely |
1/4 cup firmly packed finely chopped fresh mint leaves |
salt |
60 ml lime juice |
60 ml olive oil |
2 teaspoons dijon mustard |
1/4 teaspoon sugar |
2 garlic cloves, crushed |
Directions:
1. Place chickpeas in large bowl and soak overnight.
2. Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
3. Rinse under cold water and drain.
4. Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.
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