Name: Chickpea salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 125 gram canned chickpeas (garbanzos), rinsed, drained; 1 (130g), lebanese cucumber chopped coarsely; 1/2 small_piece (50g) red onion, sliced thinly; 1/4 cup (40g) seeded kalamata olives; 1/3 cup fresh flat-leaf parsley, coarsely chopped; 1/2 small_piece (75g) yellow capsicum (bell pepper), chopped coarsely; 1 small_piece (60g) egg (plum) tomato, seeded, chopped coarsely; 2 tablespoon low-fat tzatziki; 1 slice (45g) wholemeal bread, toasted; 1/4 teaspoon lemon rind, finely grated; 1 tablespoon lemon juice; 1 teaspoon olive oil; 1/4 teaspoon ground cumin

Ingredients

125 gram canned chickpeas (garbanzos), rinsed, drained

1 (130g), lebanese cucumber chopped coarsely

1/2 small_piece (50g) red onion, sliced thinly

1/4 cup (40g) seeded kalamata olives

1/3 cup fresh flat-leaf parsley, coarsely chopped

1/2 small_piece (75g) yellow capsicum (bell pepper), chopped coarsely

1 small_piece (60g) egg (plum) tomato, seeded, chopped coarsely

2 tablespoon low-fat tzatziki

1 slice (45g) wholemeal bread, toasted

1/4 teaspoon lemon rind, finely grated

1 tablespoon lemon juice

1 teaspoon olive oil

1/4 teaspoon ground cumin

Method

1.Make lemon dressing. Combine ingredients in screw-top jar, shake well.

2.Combine chickpeas, cucumber, onion, olives, parsley, capsicum, tomato and lemon dressing in medium bowl.

3.Serve salad topped with tzatziki, accompany with toast.

Tzatziki is a Greek yogurt dip made with cucumber, garlic and sometimes chopped fresh mint. It’s available, ready-made, from supermarkets and delicatessens.
Note

Women's Weekly Food

Ingredients

Method

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