Chickpea and coriander salad

Recipe from: 12/9/2008 12:00:00 AM
Ingredients 11
Servings 1
Minutes 5


Serving Change
  • 2 tins of chickpeas, drained (500g of dried chickpeas cooked according to packet instructions)
  • 1 arge Red onion
  • 2 cloves of Garlic, finely minced
  • 15 cherry tomatoes, cut in half
  • 3 large teaspoons of ground cumin
  • Large bunch of Coriander
  • 100ml Red wine Vinegar
  • 100ml Olive Oil
  • Salt
  • Black Pepper


Finely dice the onion and mince the garlic cloves. Wash the coriander, place it in a pestle and mortar and grind like there is no tomorrow, add the vinegar and olive oil, grind it for another 20 seconds or so. Add the ground mixture, the onion, garlic and chickpeas into a bowl. Season with the salt and pepper. Add the tomatoes and gently stir through. Chill in the fridge for at least an hour and serve straight from the fridge with warm lamb. While you are at it, why not throw a couple of marinated fennel bulbs and aubergines on the braai for something a little diffrent



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