Vegetarian recipe for a filling Chickpea and Veggie Salad

1 can (400g) chickpeas, drained
1½ t (7,5ml) ground cumin
1½ t (7,5ml) Ina Paarman’s Masala Spice
Canola or olive oil

Fresh salad ingredients
½ English cucumber, cut into small blocks
1 cup cherry tomatoes, cut into halves or quarters
1 red pepper, cut into small blocks
1 small red onion, roughly chopped
½ cup (125ml) chopped parsley
Ina Paarman’s Vegetable Spice

½ cup (125ml) Ina Paarman’s Greek Vinaigrette
2 T (30ml) Ina Paarman’s Coriander Pesto

How to
Drain the chickpeas and toss with the cumin and Masala Spice. Heat about 3T (45ml) oil in a non-stick pan. When the oil is hot, add the chickpeas and fry at a medium/hot temperature, shaking the pan to cook evenly. When aromatic and lightly browned, drain and remove from the oil. Cool and keep in an absorbent paper lined, sealed container.

Mix all the vegetables and parsley together. Season with Vegetable Spice.

Mix the Greek Vinaigrette and Coriander Pesto.

Dress the vegetables with the dressing and serve, topped with spiced chickpeas.

By: Ina Paarman

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