Tuesday, April 3, 2018

Chickpea Fattoush

Chickpea Fattoush - Hello guys Maxine Restaurant, On this article you read this time with the title Chickpea Fattoush, we have prepared this article well for you to read and take information in it. hopefully the contents of Post Article Healthy Recipes, Article Healthy Salad, Article Lebanese Recipes, Article Lebanese Salad, Article Ramadan Recipes, Article Salad Recipes, Article Vegetarian Recipes, which we write this you can understand. okay, happy reading.

Title : Chickpea Fattoush
link : Chickpea Fattoush

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Chickpea Fattoush

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)
  • 2 pieces wholemeal Lebanese bread
  • Olive oil spray
  • 1 tbs sumac
  • 2 tbs fresh lemon juice
  • 1 1/2 tbs olive oil
  • 1 x 400g can chickpeas, rinsed, drained
  • 2 x 250g punnets grape tomatoes, halved
  • 2 Lebanese cucumbers, quartered lengthways, thickly sliced
  • 2 small red capsicums, deseeded, coarsely chopped
  • 6 shallots, ends trimmed, thinly sliced
  • 1 cup chopped fresh continental parsley
  • 1 cup fresh mint leaves
Preparation:
  • Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
  • Whisk together the lemon juice and oil in a jug.
  • Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
  • Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.
Notes & tips
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.


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