Chickpea salad

Fairlady
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (13)

250.00 ml chickpeas — dried
herb salt
250.00 ml turnip — or kohlrabi, chopped
500.00 ml cabbage — shredded
4.00 patty pans — yellow, sliced
1.00 onion — red or white, cut into rings
3.00 tomatoes — halved, deseeded
1.00 avocado — cubed
DRESSING
60.00 ml olive oil — extra virgin
30.00 ml lemon juice
2.00 fresh sweet basil — leaves
tomatoes — pulp
herbal salt
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Method:

Soak dried chickpeas overnight in a covered bowl. Pour off excess water when ready to use.
Place chickpeas in a saucepan, cover with cold water and herb salt to taste and cook until tender. Pour off liquid and set aside to cool.
Combine chickpeas, kohlrabi, cabbage and patty pans in a salad bowl.
DRESSING: Combine all ingredients well.
Just before serving, toss with salad ingredients.
Garnish salad with onion, tomatoes and avocado pear and serve.



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