Chickpeas salad
Ingredients
- 400g chickpeas
- 2 liters of water
- 200g chickenfillet in cubes
- 100g raisins
- 1 bunch of Roma tomato’s
- 1 red union
- 2 tablespoons coriander
- 5 tablespoons of olive oil
- 2 teaspoons ras el hanout
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- a little salt to taste
- 1 bag of Romaone lettuce
Preparation
- Soak the chickpeas in water for 8-12 hours.
- Boil the chickpeas in plenty of fresh water with some salt (60-90min.). Drain and let it cool down.
- Fry the chicken fillet cubes in olive oil. Add: ras el hanout, salt, sliced onion, cinnamon, raisins, lemon zest and coriander. And let it cool down.
- Wash the romaine lettuce well and pluck it into small pieces. Sprinkle the chickpeas with a little cumin and salt and then mix this with the chicken fillet. Then add the halved Roma tomatoes.
- Make a bed of Roman lettuce and put the mixture on it.
