PREP TIME: 5 MIN
RESTING TIME: 20-60
MINS SERVES: 4-8
This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!). A perfect spring salad for picnics, barbecues, and buffets.
1 can chick peas (19 oz/540 ml), rinsed & drained
¼ cup cilantro/coriander, chopped, or substitute fresh parsley,
¼ cup onion, finely chopped
1/2 red pepper, chopped
1 large clove garlic, minced
3 tablespoons lemon juice
2 tablespoons olive oil
cayenne pepper, to taste
Crumbled Feta Cheese
Combine all the ingredients together and toss well. Taste for seasoning. Let the salad stand for about 1 hour and serve.
Tips & Variations
This is a great dish to accompany grilled meat, chicken or fish on the BBQ. It is great as picnic dish with other salads and some interesting breads to sop up the dressing. (Rosemary focaccia, French Baguette, etc). To serve as a main dish for light supper or lunch, just spoon the chick peas over endive leaves, baby mixed greens or baby spinach.
PREP TIME: 15 MIN
COOKING TIME: 20 MIN
1 lb lean ground chicken
1 medium onion, finely chopped
1 tsp finely chopped fresh ginger
2 tsp finely chopped fresh garlic
1 big handful parsley leaves, finely chopped
1 tsp dried mint
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
2 tbsp fresh lemon juice
1 egg, beaten
3 tbsp chickpea flour, also known as besan
2 tbsp olive oil
salt & pepper, to taste
Mix all the ingredients in a large bowl to incorporate well. You can set it aside in the fridge for a few hours or even overnight to intensify the flavours.
Divide the meat into eight equal portions and form into patties. You can also stretch out the portions to form mini sliders if desired. Grill until chicken is cooked through and both sides have slight charring effect.
If using an oven, bake in preheated 375 degrees for 20-25 minutes, turning once in between.