Chickpea Salad with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large can (s) chickpeas
- 1 shallot (s), finely diced
- 1 handful tomato (s), dried, cut into small pieces
- 2 teaspoons sambal oelek
- 1 handful parsley, smooth, chopped
- 3 tablespoon olive oil
- 1 lemon (s), organic
- 2 cloves garlic, pressed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas in a colander and rinse well with cold water. Mix the chickpeas, diced shallots, sun-dried tomatoes and parsley in a bowl. In a smaller bowl, stir together the olive oil, garlic and sambal oelek as well as salt and pepper. Rub the entire zest of the well washed lemon into the marinade. Then halve the lemon, squeeze it and add to the marinade. Mix this well with the chickpea mixture and let it steep for at least 30 minutes. Possibly add seasoning.
- The salad tastes excellent on its own, with bread, or with grilled fish or meat.
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