Fiery Chick Pea Salad

 

This dish works really well as a lunch dish, or take to share with friends at a barbecue! By using parsley as a main ingredient, instead of a garnish you are getting the most of its magical benefits. Don’t forget to charge your herb before you use it!

 

Ingredients (serves 4-6)

 

3 x 410g Tins of Chickpeas (drained)

1 x 410g Tin Butter Beans (drained)

1 Red Bell Pepper (chopped)

1 Red Onion (sliced)

1 Red Chilli (deseeded and finely chopped)

Large Bunch of Fresh Parsley

1 Heaped tsp Cumin Seeds

Juice of 1 Lemon

Approx. 1 tbsp Honey

Approx. 4 tbsp Olive Oil

 

Method

 

In a jug mix together 3 tbsp of oil and the juice of 1  lemon and 1 tbsp honey. Season with salt and pepper. Place to one side.

Then in a large saucepan, heat 1 tbsp of oil.

Add the sliced onion, chopped pepper, chopped chilli and cumin seeds and cook for a couple of minutes over a medium heat until the onion and pepper have slightly softened, but not coloured.

Add the drained chickpeas and butter beans to the pan and heat through.

Remove from the heat and rip in the parsley by hand, remember we are using it as a leaf, so no need to chop it (cutting parsley is said to magically cut ties).

Place in a serving bowl and pour over the lemon, oil and honey dressing to coat.

Serve with toasted pitta bread and a dollop of natural yogurt.

 

TOP TIP:

This dish is also good served cold, or to accompany some grilled meats or fish (it works very well with my Balmy Lavender Salmon or Thrice Lemon Mackerel). Any leftovers make a great base for a North African inspired stew. Add some chopped tomatoes, diced chicken and some Harrisa paste…..squat a spot on the floor and tuck in! bb mandyxxx