Lemon chickpea salad

Cooking Salads Lemon chickpea salad

Detailed step-by-step description of how to cook the dish "Lemon chickpea salad". Try it by all means

Lables: Low carb Low kilojoule Low sodium Low sugar Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine lemon juice, oil, garlic and lemon rind in a screw-top jar. Shake well. Cook chickpeas in a saucepan of boiling salted water, skimming scum from surface, for 50 minutes or until tender. Drain. Rinse in cold water then combine with onion and preserved lemon. Add dressing. Mix well.
  2. Meanwhile, preheat oven to 200°C. Cut eggplant into 2cm-thick rounds. Place on 2 oven trays. Spray with oil. Bake for 20 minutes, turning halfway through, or until golden. Cut each slice into 3 pieces. Add to chickpeas with coriander. Toss gently. Season to taste with salt and pepper. Serve.

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1/3 cup lemon juice
1/2 cup extra virgin olive oil
2 large cloves garlic, finely chopped
Finely grated rind of 1 lemon
1 cup dried chickpeas, soaked in cold water overnight, drained
1 Spanish onion, finely chopped
2 small preserved lemons, finely chopped
2 large eggplant
Olive oil spray
1/2 cup coriander leaves

Adv

Autors
Preparation time
6:10
Cooking time
50
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Salads
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