Israeli chickpea salad with lime
Preparation
Prepare the ingredients
Wash the vegetables. Wash the herbs, shake them dry and pluck the leaves from the stems. Chop the feta, cucumber and tomatoes into bite-size cubes and put everything in a bowl. Drain the chickpeas.
Marinate the chickpeas
Add the chickpeas to a small frying pan with 1 tbsp olive oil, the cumin, cinnamon and Cayenne pepper and fry over a medium to high heat until the chickpeas get some colour.
Prepare the dressing
For the dressing, wash the limes, chop them in half and squeeze the juice. Add the date syrup, sea salt, olive oil, basil and mint and blend into a smooth dressing using a hand blender. Add the dressing to the chopped ingredients and mix together. Lastly, stir in the toasted chickpeas and serve.
Preparation: 15 min.
Ingredients for 2 portions:
- 100 g cherry tomatoes
- ½ cucumber
- 100 g feta cheese
- 100 g chickpeas in a jar/tin
- 1 tsp cumin
- 1 tsp Ceylon cinnamon
- ½ tsp cayenne pepper
- 1 tbsp extra virgin olive oil
- 15 g basil
- 15 g mint
- 2 limes
- 1 tbsp date syrup
- Sea salt
- 65 ml extra virgin olive oil
