Chickpea & Tomato Side Salad Recipe
cooking time: 10 minutes
2 tbsp Olive Oil
2 tbsp Toasted Sesame Oil
1 tbsp Balsamic Vinegar
1 tbsp Honey
1 tbsp Freshly squeezed Lemon Juice
2-3 tbsp Coriander
Salt and Freshly Ground Black Pepper
½ small Onion, finely chopped
275g/10oz Cold Cooked Chickpeas
16 Cherry Tomatoes, halved
Freshly chopped Parsley to serve
1. Place the olive oil, sesame oil, balsamic vinegar, honey and lemon juice
in a large mixing bowl and beat well with a small whisk until well
2. Season with salt and pepper then add the coriander and mix well.
3. Add the chickpeas, tomatoes and onions and mix well with a metal spoon
until well blended.
4. Serve straight away or cover with clingfilm and leave at room temperature
for 1-2 hours so the flavours develop.
Sprinkle with freshly chopped parsley just before serving.