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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats. Ingredients:
1 tablespoon peanut oil |
2 garlic cloves, crushed |
1 red onion, diced |
4 tablespoons red wine vinegar |
1/4 teaspoon dried chili pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
5 tablespoons extra virgin olive oil |
1 lime, juice of |
14 ounces garbanzo beans |
3 tablespoons cilantro leaves, chopped |
1/2 red bell pepper, diced |
1/2 green bell pepper, diced |
Directions:
1. Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
2. Stir fry for about a minute, until the garlic gives off a nutty aroma.
3. Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
4. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
5. In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.
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