Friday, 28 September 2012

Chickpea Salad

Springtime is the Perfect time to make fresh salads and go on picnics! Here is one that we enjoyed again the other day. It is easy to make and a source of protien and calcium.

1 1/2 cups dried chickpeas, soaked overnight and cooked
350g firm tofu, cut into small chunks
2 large onions, sliced
6-8 cloves fresh garlic, crushed 
1 red capsicum (bell pepper), sliced
2-4T fresh thyme or 2-4tsp dried
 Juice of 1 lemon
8T olive oil
1 tsp celtic sea salt
1 tsp herbamare 
1tsp seasoning such as vegetable stock powder or onion powder
half bunch fresh corriander (cillantro), chopped

  • Fry the onion in 2T olive oil until soft
  • Add half the crushed garlic, the celtic sea salt and the thyme and stir through
  • Add capsicum and continue to stir for a couple of minutes, until the capsicum softens slightly
  • Stir through the chickpeas, remaining olive oil and lemon juice.
  • Chill

  • In a seperate pan fry the tofu with the herb salt, seasoning and other half of the garlic, allowing it to brown a little on the outside.
  • Chill

Just before serving, stir the tofu and fresh corriander though the chickpeas and ENJOY!
Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee. Trust ye in the LORD for ever: for in the LORD JEHOVAH is everlasting strength:
(Isaiah 26:3-4)

Posted By: Natasha Mansour

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