Turkish Chickpea Salad
I find Meditteranean flavours seductive. That combination of sweet spices and ripe vegetables with a little heat seems to warm from the inside out. This chickpea dish is soothing, nourishing and healthy. The spices aid in digestion and the healthy avocado and olive oil fats create a creamy finish. Gorgeous with a green salad - or you could top it with grilled fish or chicken.
1 avocado (or ½ cup yoghurt)
3 T olive oil
2 T tamari
½ orange, peeled
½ red onion, diced
½ red capsicum, diced
½ tsp cinnamon
1½ tsp ground coriander
2 cups cooked chickpeas
3 T currants
1 cup of chopped fresh tomato (canned are fine if thats all you've got!)
¼ cup chopped fresh mixed herbs e.g. mint, oregano, marjoram, basil, parsley
1) Blend the avocado or yoghurt with olive oil, shoyu and orange. Put aside.
2) In saucepan, over a moderate heat, saute the red onion and red capsicum in a little olive oil until softened slightly.
3) Add the cinnamon, coriander, chickpeas and currants to the saucepan. Continue to heat gently until warm. Take off the heat.
4) Stir in the avocado (or yoghurt) sauce, the fresh tomato and herbs.
5) Serve on a bed of salad leaves.
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