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Crunchy Chickpea Salad

Ingredients
8
Portions
4-6

Ingredients

8 Total
  • 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

Method

  • 1

    Step 1

    Soak the chick peas overnight in 3 times their volume of water then rinse, drain and cover in a pan of freshly boiled water.
  • 2

    Step 2

    Simmer until tender (for about an hour), adding marinated vegetables such as aubergine for extra depth of flavour.
  • 3

    Step 3

    Drain, rinse and cool, add mix together with the chopped and prepared sultanas, pecans and sundried tomatoes.
  • 4

    Step 4

    Serve on a bed of fresh iceberg lettuce, alone or as a tasty accompaniment to grilled chicken.

Ingredients

8 Total
  • 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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