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Chickpea and sumac salad

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 4
Cooking time: More than 1 hour
Special options: Low fat
Course: Entree, Main
Favourite flavours: Salad

Chickpea and sumac salad
INGREDIENTS

1 cup (200g) dried chickpeas
1 small brown onion (80g), halved
2 cloves garlic, peeled
4 sprigs thyme
1 bay leaf
200g watercress, trimmed
1 lebanese cucumber (130g), chopped coarsely
½ cup fresh dates (115g), seeded,
chopped coarsely
1 small red onion (100g), chopped finely
1 long green chilli, chopped finely
¼ cup coarsely chopped fresh mint
2 tablespoons lemon juice
2 teaspoons sumac
METHOD

Place chickpeas in medium bowl, cover with water; stand overnight. Drain chickpeas; rinse under cold water, drain. Place chickpeas in medium saucepan of boiling water with onion, garlic, thyme and bay leaf; return to the boil. Reduce heat; simmer, covered, about 40 minutes or until chickpeas are tender. Drain chickpeas, discard solids; transfer to large bowl, cool.

Combine chickpeas and remaining ingredients in large bowl.

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