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Chick pea salad

Preparation time: 10 minutes, plus soaking and cooling,
Cooking time: 1 1/2 - 2 hours,
Calories: 180 per portion

ingredients

serves 6
250 g (9 oz) chick peas, soaked overnight
salt
4 tablespoons light French dressing (see below)
1/2 teaspoon ground ginger
1 small onion, chopped
1 red pepper, seeded and diced
2 tablespoons chopped parsley

method

1. Drain the chick peas, put in a saucepan and cover with cold water. Bring to the boil and simmer for lVi-2 hours or until softened, adding a little salt towards the end of cooking.

2. Drain thoroughly and place in a bowl. Blend the French dressing with the ground ginger. Pour over the dressing and toss well while still warm. Leave to cool.

3. Add the remaining ingredients, toss thoroughly and transfer to a serving dish.


Although chick peas are also available canned, it is worth the effort of soaking the dried variety overnight as you then know no preservatives have been used.

for the light french dressing

3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard

1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.

2. Just before serving the salad spoon the dressing over and garnish with watercress.

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