Ingredients
2 tins drained and rinsed Chickpeas
1 1/2 tbs Olive oil
2 cloves crushed Garlic
1 tsp Ground cumin
1/2 tsp Ground coriander
1/2 tsp Ground ginger
1 bunch Fresh flat leaf parsley
2 handfuls Fresh rocket
1 bunch Mint
1 bunch Coriander
1 juiced Lemon
Black pepper to taste
Method
1. Heat oil in a large pan.
2. Add garlic and cook until softened.
3. Add chickpeas, cumin, coriander, ginger and parsley and heat through.
4. Toss through rocket until just wilted.
5. Remove from heat, place in a large serving bowl and squeeze lemon juice over.
6. Mix in with freshly ground black pepper, fresh mint and coriander leaves.
Other Possibilities
• Replace chickpeas with cooked borlotti beans or cannellini beans.
• Rocket is terrific in this dish.
• Perfect with a good bottle of red wine.
This recipe comes courtesy of 'Gluten Free, Grain Free' by Tania Hubbard. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx
More Recipes for Soups, Salads & Vegetables
Simple and healthy, this potato salad (made using the only variety of low GI potato) is packed with flavour, thanks in part to a punchy olive vinaigrette.
The Guinness in this recipe has the same function as the wine in Coq Au Vin.
A tasty, nutritious and low GI salad, ideal on its own or as a side dish.
Char grilled baguette with roast carrot and kale burger topped with
tomato relish.