Ingredients:
3 cups cooked dried chickpeas or drained canned chickpeas (Garbanzo beans)1 cup finely chopped Swiss chard leaves
250ml cup cherry tomatoes, halved
250ml cup chopped cucumbers
250ml cup chopped carrots
1 roasted red pepper, seeded and chopped
125ml cup minced fresh parsley
juice of 1 lemon
30ml olive olive oil
30ml. Harissa
course sea salt to taste- optional
Method
1. In a large bowl, soak chickpeas in water overnight. Drain them and rinse several times.
2. Remove any skins. Put the soaked chickpeas in a pot and cover with water. Bring to a boil and then reduce the heat to a simmer, skimming any foam that rises to the top. Simmer for about 1 ½ hours.
3. Drain any water that remains in the pot and set aside to cool.
4. Mix the chickpeas, vegetables, and parsley together in a large bowl. Squeeze the lemon juice and olive oil over the rest of the ingredients and mix well.
5. Starting with 1 teaspoon, mix in the Harissa. Continue until desired flavour is achieved.
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