Chickpea and lentil salad
This is a recipe kindly given to me by the owner of a Greek restaurant, Strofilia, in Brussels. If you're looking for ways to integrate more pulses in your diet, read on.
You need:
1 cup chickpeas, cooked (canned are fine, but rinse and drain well before use)
1 cup lentils, cooked
1 green pepper, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1/2 bunch parsley, finely chopped
1/4 bunch mint, finely chopped
1/2 cup bulghar wheat, soaked in warm water for one hour, then well drained
1 red onion, finely chopped
1 cup lentils, cooked
1 green pepper, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1/2 bunch parsley, finely chopped
1/4 bunch mint, finely chopped
1/2 cup bulghar wheat, soaked in warm water for one hour, then well drained
1 red onion, finely chopped
Dressing:
1/2 cup extra virgin olive oil
Juice and zest of 1-2 lemons
1-2 tsp cumin
1 tsp paprika
2 cloves garlic, crushed
Combine all ingredients. Serve on its own or on a bed of green salad.
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