CHICKPEA SALAD

This recipe is good for 3-4 servings and takes 10-15 minutes to prepare. If preparing from dried chickpeas then soak overnight before cooking until tender. 

What you will need:

  • 1 cup of dried chickpeas soaked overnight and cooked or 800g canned chickpeas drained (2 x 400g cans pre cooked)
  • 100ml water
  • 1/2 Jar ollo foods ‘Mild Curry Sauce’ or ‘Goan Curry Sauce’
  • 200g fine chopped fresh tomato
  • 50g fine chopped red onion or shallot
  • Juice of 1 lime
  • 10g fresh garden mint chopped fine
  • 40g coriander or flat leaf parsley chopped fine
  • 10g sugar
  • 1 ½ tsp of Salt or to taste
  • 1-2 Finely chopped green chillies (optional but recommended)
  • 2 tbsp oil for frying the sauce (important)

Preparation & Cooking:

If you are using dried chickpeas, you will need to soak them for at least 8 hrs (overnight). If you have a pressure cooker then place the soaked chick peas in sufficient water to cover them, add 1 tsp bicarbonate of soda and cook on pressure for 1 minute.

In a suitably sized pan add the oil and on a high heat fry the curry sauce for 2-3minutes. Add the water to the saucepan and bring the sauce to a simmer stirring continuously. Then add the drained chickpeas and gently mix to avoid breakage. Allow to cool to room temperature. Once sufficiently cool, transfer to a dish and add the remaining ingredients, gently mix. Serve in a dish with a garnish of slices of lemon or lime and a sprinkle of fresh herbs.

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Award winning makers of fine pickles sauces and ready meals.  ollofoodsⓇ 2017