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Chickpea and Cucumber Salad

鹰嘴豆黄瓜沙拉

Ingredients
200g chickpeas
some water
1/2 tbsp extra virgin olive oil
1/2 red onion, peeled and shredded
1/2 cucumber, halved, seeded and sliced
40g baby spinach, chopped
1 tsp salt
1 tbsp black sesame seeds, dry-fried till cooked

Dressing Ingredients (mixed well)
100g natural yogurt
2 cloves garlic, peeled and chopped
juice from 1/2 lemon
1 red chilli, seeded and chopped

Method
1    Soak chickpeas in pot of water for 12 hours or overnight. Bring to boil over high heat then turn to low heat. Cover pot to simmer for 90 minutes. Drain with sieve and leave to cool.
2    Heat olive oil in pan. Stir-fry red onion over medium heat till soft. Remove and leave to cool.
3     Place the chickpeas, cooled red onion, cucumber and baby spinach into a big bowl. Pour in dressing and stir well.
4     Sprinkle salt and black sesame seeds on salad. Stir well and serve.

用料
鹰嘴豆200克
清水适量
特级初榨橄榄油半汤匙
红洋葱半个,去皮切丝
黄瓜半条,对半切开,去籽切片
小菠菜40克,切碎
盐1茶匙
黑芝麻1汤匙,炒熟

调味酱(搅拌均匀)
天然酸奶100克
蒜头2瓣,去皮切碎
柠檬半个,挤出汁
红辣椒1条,去籽切碎

作法
1    将鹰嘴豆放入锅中,注入适量清水,浸泡12小时或隔夜。大火煮开后转小火,上盖焖煮1小时30分钟至熟。以滤网沥干水分,待凉。
2    锅中烧热橄榄油,放入红洋葱丝,中火略炒至洋葱丝变软,取出待凉。
3    把鹰嘴豆、冷却的红洋葱丝、黄瓜片和小菠菜碎放入大碗中,倒入调味酱,拌匀。
4    食用前,把盐和黑芝麻撒在沙拉上,拌匀即可。

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