MATERIALS:
11/2 cups dried chickpeas
1 small Lebanese cucumber
2 tomatoes being
1 small red onion
1/4 cup chopped fresh parsley
1/2 cup seedless black olives
1 tablespoon lemon juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon of honey
HOW TO MAKE A SALAD chickpeas and OLIVE:
1. Soak the chickpeas in cold water overnight. Drain and boil for 25 minutes
until tender. Drain and let cool.
2. Halve the cucumber lengthwise. Seeded and sliced 1 cm thick. Slice tomatoes about the size of chickpeas and sliced onions. Combine the chickpeas, tomatoes, onions, parsley and olives.
3. Place the orange juice, oil, garlic, and honey in a jam jar lid tightly
and beat well. Pour the dressing into the salad, gently toss together.
Serve at room temperature.
NOTE:
This salad can be made 2 days in advance. Store covered in refrigerator.
Return to room temperature before serving. Dried chickpeas for this recipe can be
replaced with canned chickpeas. Do not be cooked too ripe.
Drain and add to the salad ingredients that have been sliced.
Preparation time: 20 minutes +
soak overnight
Cook time: 25 minutes
Dishes: 6 people