Chickpea & Coriander Salad
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- Sub Category Name
Food
Salads & Dressings
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Teas Used
Ingredients
- 3 tea bags Dilmah Premium Ceylon Tea
- 200g Chick Peas
- 2 Cherry tomatoes diced
- 2 teaspoons chopped fresh coriander leaves
- 8 Iceberg lettuce leaves
- 1 teaspoon mustard cream
- 1 teaspoon chopped onion
- ½ teaspoon chopped garlic
- 60ml Olive oil
- Salt and ground pepper to taste
Methods and Directions
- Soak the chickpeas overnight.
- Boil the chickpeas with the tea bags until cooked. Discard the tea bags, drain the liquid and cool the chickpeas.
- Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and coriander leaves.
- Serve on shredded iceberg leaves.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 31/12/2024
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