Chickpea Salad with Sundried Tomatoes
The unique flavours of pecans and succulent sundried tomatoes make this chickpea salad something really special.
| Serves: | 4-6 |
|---|---|
| Preparation: | 15 mins |
| Cooking: | 1 hour |
| Legume Lead-In: | Soak Chickpeas overnight in three times their volume of water then rinse, or substitute 2 cups (300g) canned chickpeas to cut out the cooking component. |
Ingredients
- 1 cup (200g) dried chickpeas
- 120g sundried tomatoes, slivered
- ½ cup sultanas
- ½ cup pecan nuts roughly chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp fresh dill, chopped
- Salt and pepper
Instructions
Recipe Tip: Marinated vegetables such as eggplant can be added too.
- Soak chickpeas overnight as above.
- Drain the chickpeas, put in a pot and cover with plenty of fresh water. Bring to the boil, then reduce heat and simmer until chickpeas are just tender (about 1 hour)
- Drain, rinse and cool
- Mix all ingredients thoroughly
- Serve on a bed of lettuce leaves with grilled chicken and a chilled beverage
