Easy, healty little salad. Taste great with roast chicken.
Chickpeas with chili and ginger
2 servings
1 can of chickpeas (15 oz)
1 large garlic clove
1 lime
1 red chili
1 tsp grated fresh ginger
Seasalt/pepper
4-5 tbsp olive oil
Chopped cilantro
Rinse the chickpeas in cold water, drain well.
Grate ginger and garlic in a small bowl.
Finely chop chili ( with or without seeds) and grate lime zest. Mix together and pour
in olive oil. Squeeze in 1/2 lime. Taste with salt and pepper. It should be a little tangy.
Add chopped cilantro and chickpeas. Let sit to marinate in the fridge for at least an hour before serving.
Remove from fridge 1/2 hour before serving.
2 servings
1 can of chickpeas (15 oz)
1 large garlic clove
1 lime
1 red chili
1 tsp grated fresh ginger
Seasalt/pepper
4-5 tbsp olive oil
Chopped cilantro
Rinse the chickpeas in cold water, drain well.
Grate ginger and garlic in a small bowl.
Finely chop chili ( with or without seeds) and grate lime zest. Mix together and pour
in olive oil. Squeeze in 1/2 lime. Taste with salt and pepper. It should be a little tangy.
Add chopped cilantro and chickpeas. Let sit to marinate in the fridge for at least an hour before serving.
Remove from fridge 1/2 hour before serving.