Recipe of the month: Chickpea and cheese salad
450 g chickpeas
1 medium red onion
1 large carrot
1 small tin sweetcorn
4 salad tomatoes or about twenty cherry tomatoes
250 g cheese… not too strong but to taste
1 avocado
For the dressing
4 tablespoons olive oil
Juice 1 lemon
Salt and Pepper
Teaspoon ground coriander
Soak chickpeas over night in cold water
Drain and add to a saucepan with enough water to cover the chickpeas. Bring to boil and cook slowly for about an hour or until soft. Drain and leave to cool.
Finely chop the onion, carrot, avocado, tomatoes and cheese and when the chickpeas are cold mix all these ingredients to- gether in a large bowl adding the sweetcorn aswell. (As an alternative the carrot could be steamed before chopping and adding to chickpeas).
Place olive oil, lemon juice, salt, pepper and ground coriander in a
small bowl and mix thoroughly.
Just before eating mix the dressing into the chickpea mix. |