Step 1Soak the chick peas overnight in 3 times their volume of water then rinse, drain and cover in a pan of freshly boiled water.
Step 2Simmer until tender (for about an hour), adding marinated vegetables such as aubergine for extra depth of flavour.
Step 3Drain, rinse and cool, add mix together with the chopped and prepared sultanas, pecans and sundried tomatoes.
Step 4Serve on a bed of fresh iceberg lettuce, alone or as a tasty accompaniment to grilled chicken.
- 200 g Country Range Dried Chick Peas
- 120 g Country Range Sundried Tomatoes, slivered
- 1/2 cup Country Range Sultanas
- 1/2 cup Country Range Pecan Nuts, roughly chopped
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tsp fresh dill, chopped
- salt and pepper
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