Quick ckickpea saladby Davie Brown |
| Preperation time: 15 mins Cooking time: 0 min Serves: 4 |
| Recipe Ingredients |
| 1 kg cooked or canned chickpeas, drained and
rinsed; 4 marinated articoke hearts; 4 large sun-blushed tomatoes; 250g ripe cherry tomatoes, halved; 8 spring onions, sliced diagonally; a tablespoon basil, torn; a small bunch of chives, snipped; 1 tablespoon, chopped flat-leaf parsley; 50g fresh parmesan shavings; black pepper; Dijon Dressing- 6 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 tsp Dijon mustard; 1 small garlic clove; salt and pepper. |
| Recipe Method |
| Put all the dijon dressing ingredients in a bowl
and beat with a fork. Add the chickpeas, artichokes and sun-blush tomatoes, and mix through the dressing. Cover and chill in the fridge (for up to 4 hours). When ready to serve, add the cherry tomatoes, spring onions, basil, chives and parsley. Stir gently then sprinkle with the parmesan shavings and black pepper. |
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