Chickpeas are one of those ingredients that you have in abundance in the Arabic cuisine in general, but to me I have always liked the twist of actually steering away from the typical. I love salad and vegetables a lot and I enjoy them warm and cold, so I decided I’m going to blend these into a beginning of autumn warm salad full of healthy vegetables and full flavor to end summer season with a bang.
To make this Mediterranean delight you would need:
-2 Cans Of Chickpeas (Drained & Rinsed)
-1 Red Onion (Sliced Thin Wedges)
– 2 Courgettes/Zucchini (Sliced)
– 1 Colored Pepper (Chopped To Square Slices)
– Plum Tomatoes Halved
– 3 Tbsp Of Fine Fresh Chopped Parsley/Coriander
– 5 Tbsp Olive Oil
– Pinch Of Cumin
– Lemon Juice (Half Would Do)
– Feta Cheese (Optional)
Get your oven ready at 200 degrees, get the sliced veggies lined up in a roasting pan season them with black pepper and some olive oil before you put them in the oven. Make sure your veggies get stirred and browned a bit before you take them out.
When your veggies are cooked allow them to cool for a couple of minuets then add them into a bowl along with the chickpeas. Toss the ingredients with some olive oil, lemon/lime juice, salt, cumin and the parsley.
Sprinkle your feta on top of the serving plate to add a kick to the taste. Your guests would find it amusing if you had slices of toasted pitta bread on the side. To be fair it’s also a great tasty dish cold as well as it warm.
Loving Wishes To All
PS: The photos are not mine, I shall replace them with mine soon as they are ready.