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Chickpea, bacon & tomato salad

This chickpea salad makes a great side dish, or light lunch, and can be prepared in less than twenty minutes.

Ingredients:

  • 220g rindless bacon, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 1 tbs extra virgin olive oil
  • 2 tsp white balsamic vinegar
  • Rind of 1 lemon, finely grated
  • Salt and pepper
  • 1 large shallot, finely sliced
  • 400g can chickpeas (Edgell brand), drained and rinsed
  • 2 punnets grape tomatoes, halved lengthways
  • 1 cup continental parsley leaves, roughly chopped

Directions:

  1. Cut 220g rindless bacon into 3cm pieces. Cook over a medium heat for 7 minutes or until crisp and golden brown. Add 2 garlic cloves, crushed, and toss well. Drain on paper towel. In a medium bowl whisk 1 tbs extra virgin olive oil, 2 tsp white balsamic vinegar, finely grated rind of 1 lemon and salt and pepper. Add 1 large shallot, finely sliced, 400g can chickpeas, drained and rinsed, 2 punnets grape tomatoes, halved lengthways, and 1 cup continental parsley leaves, roughly chopped.

  2. Serve with grilled salmon, barbequed prawns and calamari.

 

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