DRESSING 2 tsp black mustard seeds, 1 tsp cumin seeds, 3 Tabs olive oil, 3 Tabs lemon juice, 1 crushed garlic clove. Place the mustard and cumin seeds in a heavy-based frying pan and cook over low heat until lightly toasted. Transfer to a bowl and mix with remaining dressing ingredients. Season with salt and freshly ground black pepper. SALAD 2x 410g cans chickpeas drained and rinsed. 1 red onion finely sliced. 2 tomatoes seeded and diced. 2 Tabs chopped fresh coriander. Place ingredients in a serving bowl and pour over dressing. Stir well and serve with extra coriander leaves.
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