Mediterranean Chickpea Salad
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1 tbsp/15ml olive oil
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2 cloves of garlic, crushed
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2 x 14oz/440g canned chickpeas, drained
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2 tbsp/10g chopped fresh rosemary
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3oz/90g sun-dried tomatoes, sliced
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½ cup/4oz/125g marinated eggplant (aubergine), sliced
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½ cup/4oz/125g pitted marinated olives
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1 cup/8oz/250g feta cheese, crumbled
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½ cup/4oz/125g arugula (rocket) or watercress
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1 tbsp. 15ml olive oil
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3 tbsp/45mL balsamin or red wine vinegar
1. Heat the oil in a frying pan over a medium heat; add the garlic, chickpeas, and rosemary and cook, stirring, for 5 minutes. Remove pan from heat and set aside to cool slightly.
2. Place chickpea mixture, sun-dried tomatoes, eggplant (aubergines), olives, feta cheese, and arugula (rocket) or watercress in a bowl and toss to combine. Sprinkle with olive oil and vinegar. Serving suggestion: serve with thick slices of fresh whole-wheat bread. Canned ratatouille can be used in place of the marinated eggplant (aubergines) if you wish.
Comments
Thu Feb 19, 2015 11:16 pm by tjp
Subject: Mediterranean Chickpea Salad